Add all ingredients except the miso paste and light soy sauce to a big pot and stir to combine.
2 liter water
6-8 dried shiitake mushrooms
1 knob ginger
1 onion
1/2 corn
4 garlic cloves
1 leek
2 carrots
12 cilantro stems
1-2 celery stalk
3 bay leaves
1 red chili pepper
1 salt
Bring the pot to a boil, then reduce heat to simmer, cover, and cook for 2 hours. Remove from the heat, and cool for 30 minutes.
Remove the vegetables from the broth, and strain the liquid to remove any remaining vegetable debris. Add the light soy sauce stir well.
20 ml light soy sauce
To serve: use a fine mesh sieve and dissolve the miso paste to the broth. Add any other flavourings and seasonings to the stock, serve and enjoy!
2 tsp miso paste
Recipe notes
Storing your stock
Add just the flavourings if desired, stir and keep in the fridge in an airtight container or jar. When ready, re-heat the broth and use as is or dissolve the miso paste with a fine mesh sieve. If you don’t mind missing out on the nutrients miso has, you can also add the miso paste and re-heat. Store for 2 weeks in the fridge or 2 months in the freezer.