1 oz. Markon Ready-Set-Serve Italian Flat Leaf Parsley
3½ oz. White Miso Paste
2 oz. Gordon Choice Canola/Olive Oil Blend
¼ oz. Trade East Black Peppercorn
Preheat a convection oven to 300°F on high fan and line two full-size sheet trays with parchment paper.
Shave the onion, carrots and celery on a mandoline to 1/16” or less. Reserve the onion skins and keep the carrot skins intact. Add the shaved onions, their skins, unpeeled shaved carrot, and shaved celery to a large stainless steel bowl. When breaking down the celery, reserve the leaves, small ribs, and stems. Add those to the stainless steel bowl as well.
Break up the kombu with your hands and add to the stainless steel bowl.
Add the dry mushrooms and parsley and mix together these ingredients with your hands.
In a small bowl, whisk together the miso paste, oil blend and 2 oz. of water until smooth.
Pour over the vegetables in the stainless steel bowl and toss together to fully incorporate and disperse the oil and miso to coat.
Place the vegetable mixture on the two sheet trays equally and spread out the mixture on each tray so it has ample amounts of room for better caramelizing.
Roast the 2 sheet trays in the convection oven at 300°F on high fan for 30 minutes, stirring each tray halfway through.
Once caramelized, add the vegetables to a stock pot with 2 gallons of cold water and the peppercorns.
Bring the stock to a boil and reduce the heat to a low simmer.
Allow this to slowly reduce down by half its original volume (~90 minutes).
Strain through a chinois lined with cheesecloth into a cambro container.
Allow the broth to cool under refrigeration.
Once completely cooled, skim the fat cap from the surface of the broth and discard.