A large pan is good for these recipes, heat 250ml of water and add the onion, carrot, celery, and garlic. Cook for 5 minutes.
Then stir in the mushroom, parsley, and black pepper. Then add 7 cups of water (approx 1.6litres) and bring to the boil.
Reduce to low and simmer for 1.5 hours.
Let the mixture cool, then blend until smooth. Take 80ml of the broth and blend with the miso paste. Then add back to the broth and stir well. Add the savory spice to taste. You can store in the fridge for 5 days in a sealed container, or freeze for up to 3 months.
NOTE : make cubes of the broth too for small batches. If you don’t have time to make buy salt-free bouillon or vegetable broth. Homemade tastes best.
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.