Miso tumeric borth
Hospital
Norton Healthcare
Prep time
15 minutes
Cook time
1 hour 30 minutes
Yield
24 servings
Recipe type
Plant-based
ingredients
Ingredients
1 tablespoon turmeric
8 tablespoons vegetable oil
8 tablespoons water
8 medium yellow onions
4 medium carrots
4 stalks celery
32 dried shiitake mushroom caps
12 sheets kombu (6 inches by 4 inches)
3 gallons water
4 teaspoons black peppercorns
1 bunch parsley
4 tablespoons minced garlic
4 tablespoons minced ginger
Salt to taste
8 tablespoons vegetable oil
8 tablespoons water
8 medium yellow onions
4 medium carrots
4 stalks celery
32 dried shiitake mushroom caps
12 sheets kombu (6 inches by 4 inches)
3 gallons water
4 teaspoons black peppercorns
1 bunch parsley
4 tablespoons minced garlic
4 tablespoons minced ginger
Salt to taste
preparation
Instructions
1. Preheat the oven to 400°F.
2. Mix miso, turmeric, oil, and 8 tablespoons of water to form a paste. Set aside.
3. Peel and thinly slice onions, reserving the skins. Thinly slice carrots and celery. Toss the sliced vegetables with the miso paste to coat evenly. Crumble dried shiitakes and kombu over a sprayed full sheet pan. Top evenly with the miso-coated sliced vegetables. Roast in a 400-degree oven until browned, about 25 to 30 minutes, stirring halfway through.
4. Combine the miso-roasted vegetables, reserved onion peels, 3 gallons of water, peppercorns, parsley, ginger, and garlic in a stock pot. Bring to a boil, then reduce heat to a simmer. Simmer until reduced by half, about 60 to 75 minutes.
5. Strain through a mesh strainer, pressing to extract as much liquid from the vegetables as possible. Season to taste with salt. The broth can be kept frozen for up to 3 months.
2. Mix miso, turmeric, oil, and 8 tablespoons of water to form a paste. Set aside.
3. Peel and thinly slice onions, reserving the skins. Thinly slice carrots and celery. Toss the sliced vegetables with the miso paste to coat evenly. Crumble dried shiitakes and kombu over a sprayed full sheet pan. Top evenly with the miso-coated sliced vegetables. Roast in a 400-degree oven until browned, about 25 to 30 minutes, stirring halfway through.
4. Combine the miso-roasted vegetables, reserved onion peels, 3 gallons of water, peppercorns, parsley, ginger, and garlic in a stock pot. Bring to a boil, then reduce heat to a simmer. Simmer until reduced by half, about 60 to 75 minutes.
5. Strain through a mesh strainer, pressing to extract as much liquid from the vegetables as possible. Season to taste with salt. The broth can be kept frozen for up to 3 months.
Notes
Use this flavorful miso turmeric broth to create your own unique dish or to make miso noodle veggie bowls.
