4.6
(18)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Preheat oven to 300º. Whisk miso, oil, and 2 Tbsp. water in a small bowl. Crush mushrooms and kombu with your hands over a rimmed baking sheet. Add onions, carrot, celery, garlic, and parsley and toss to combine. Drizzle miso mixture over vegetable mixture and toss to coat. Bake, tossing halfway through, until vegetables are slightly shriveled and mixture is fragrant, 60–75 minutes.
Step 2
Transfer vegetable mixture to a large pot. Add peppercorns and 4 quarts cold water. Bring to a boil, then reduce heat and simmer, uncovered and stirring occasionally, until broth is reduced by half, 60–75.
Step 3
Let broth cool, then strain through a fine-mesh sieve into a large bowl, pressing on solids to extract as much liquid as possible; discard solids.
Step 4
Do Ahead: Broth can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.
Your folders
healthiersteps.com
5.0
(8)
75 minutes
Your folders
cooking.nytimes.com
Your folders
altonbrown.com
Your folders
bowlsarethenewplates.com
5.0
(5)
Your folders
cookidoo.com.tr
5 minutes
Your folders
glutenfreeandmore.com
3.7
(65)
Your folders
simplygluten-free.com
3.7
(40)
Your folders
wholeheartedeats.com
4.7
(14)
90 minutes
Your folders
yupitsvegan.com
5.0
(4)
35 minutes
Your folders
allrecipes.com
5.0
(1)
1 hours, 50 minutes
Your folders
cookrepublic.com
50 minutes
Your folders
simplyquinoa.com
4.4
(42)
140 minutes
Your folders
plantyou.com
5.0
(4)
180 minutes
Your folders
myrecipes.com
Your folders
supermancooks.com
5.0
(1)
10 minutes
Your folders
grazeandgatherfood.ca
5.0
(1)
Your folders
latimes.com
Your folders
cookfasteatwell.com
Your folders
thekitchn.com