Vegan ‘Bone’ Broth

Method

1

Place all the ingredients, except the umami/miso paste, into a large pan and bring to a simmer.

2

Allow to bubble for 1 hour before straining through a sieve or colander into a clean pan. Press on the strained vegetables with the back of a spoon to squeeze out extra flavour.

3

Place the full pan back on the heat and reduce to about ⅔ of its original volume.

4

Remove from the heat, stir in the umami/miso paste and allow it to dissolve. Serve hot.

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