My vegetable ends are usually a mix of frozen mushroom stems, carrot ends and peels, and celery.
This recipe takes about 2 1/2-3 hours to make, but most of that is cooking time where you just need to check occasionally that nothing is burning or boiling over. I make it at least a day ahead of when I want to use it, so I don't have to worry about not getting the main dish finished in time.
- 3 Tbsp white miso
- 2 Tbsp vegetable oil
- 2 Tbsp water
- 1/4 tsp asofoetida
- 1/2 tsp cardamom seeds
- 8 dried shitake or wild mix mushrooms (optional)
- 4 sheets of nori seaweed (or kombu)
- 6-8 cups of frozen vegetable ends (mushrooms, carrots, and celery)
- 1 tsp black peppercorns
- Preheat the oven to 300F.
- Line a rimmed baking sheet with baking parchment.
- Defrost the vegetable ends in the microwave until they are loose enough to stir. You're not cooking them yet, just getting them to a point where they are easy to use. If possible use a large mixing bowl to microwave in; if not, then transfer the vegetables to a mixing bowl large enough to stir the sauce and nori into the vegetables without slopping over the sides of the bowl.
- Mix the miso, vegetable oil, water, asofoetida, and cardamom together.
- Crush the nori and mushrooms (if using) and sprinkle it over the defrosted vegetables
- Add the miso mixture and stir the vegetables around until they are evenly coated in the mixture
- Spread the coated vegetables on the rimmed baking sheet and bake for 30 minutes
- Toss the vegetables to help even the baking, turn the oven up to 400F and bake for 30 more minutes.
- Transfer the cooked vegetables to a large pot on the stove, add 4 quarts of water and the peppercorns.
- Bring stock to a boil, then simmer uncovered and stirring occasionally until the broth is reduced by half about 60-75 minutes.
- Let the broth cool, then strain through a fine mesh sieve, squeezing the vegetables to get as much broth out as possible. Refrigerate for up to 3 days, or freeze for up to 3 months.