A flavoursome broth to lift both soup and spirits
I have been in need of a good vegetable stock for some time. Not one of the delicate, vegetal liquids the colour of hay but something altogether deeper, richer and more ballsy. In other words, more like a brown meat stock. Such a broth would be immensely useful in my kitchen as a base for the heartier non-meat recipes that form the backbone of my daily eating, but also as something restoring to drink as you might a cup of miso. My gran would have had Bovril. The colour must be dark and glossy, the flavour deeply, mysteriously herbal with a hint of mushroom and there should be a roasted backnote, the sort you find in a long-simmered meat stock.
And so the kitchen slowly filled with the smell of onions, celery and carrots, which we roasted with miso then removed from the oven and simmered for a good hour with thyme, bay and shitake. We slipped in a sheet of kombu for an extra layer of depth.
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