Homemade Vegetable Stock

Ingredientes

• 2 cups dried mixed mushrooms such as oyster (porcini, or morel)
• 1 medium yellow onion (split in half, charred)
• 1 large carrot (roughly chopped)
• 3 stalks celery (roughly chopped)
• 2 to 3 leeks (greens only (reserve whites for another use))
• 3 cloves garlic (smashed)
• 3 bay leaves
• 6 sprigs thyme
• 1 tablespoon whole black peppercorns
• 3 dried chilis
• 1 teaspoon smoked salt
• 1 tablespoon kosher salt
• 1 tablespoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon fennel seeds
• 1/4 cup Dark Miso
• 2 tablespoons Worcestershire sauce
• 2 quarts water

Preparación

1. 1

   --- Step 1: Char the onion ---

2. 2

   Turn on hottest burner on stovetop to highest settings. Cut the onion in halve and peel. Place onion halves directly on the flame and char until black all over. If you don’t have a gas stove, you can alternatively broil in the oven on high settings.

3. 3

   --- Step 2: Simmer The Ingredients ---

4. 4

   Place all the ingredients except the miso and Worcestershire in a large stock pot and bring to a boil then reduce to a simmer.

5. 5

   Simmer for 1 1/2 hours. Mix in the dried chilis, miso, and Worcestershire sauce. Cook for another 30-45 minutes. Remove the chilis at any point they start to soften too much.

6. 6

   --- Step 3: Strain ---

7. 7

   Strain and press the juice from all the vegetables as not to waste. Depending on how much stock you have you may want to reduce and concentrate flavors even more.

8. 8

   --- Step 4: Rest ---

9. 9

   Allow the stock to cool for about an hour. Once it reaches room temperature then transfer to a storage container. Transfer to your refrigerator and chill.