This is the most versatile broth i know, you can have it vegan or fish based or even pork, it is purely up to your preference. I use a vegetarian stock, but you can start with any that you want.
I love how this recipe gives you control of your final dish, as to how spicy or how sour your broth will be, also you can play around with the topping, you can use anything you have in your fridge or go the extra mile and make it fancy.
So with all that said, lets get to it.
1 large yellow onion
Thumb size ginger
3 garlic cloves
3 litres broth (of your choice)
6 dry shitake mushrooms
1 tsp Miso paste (white, yellow or red for spicy broth)
6 Sichuan peppercorns
1 tbs Soy Sauce (light)
Salt and pepper
Korean coarse chilli (as little or as much as you like)
1. Chop your onion into big pieces, garlic and ginger, then add to your pot with a drizzle of oil, and let it brown on the edges. Then season with salt and pepper and if desired a little bit of chilli.
2. Pour in 1 litre of your stock into the onions and deglaze the bottom of the pot, then add remaining stock, then throw in the mushrooms, sichuan peppercorns, more chilli if making the broth spicy and soy sauce, and let it simmer for 15 to 20 minutes.
3. Meanwhile put 1 tsp of miso paste into a small bowl and pour in a little bit of your broth into the bowl to let the paste dissolve and once its a creamy consistency pour back into your pot then stir. Cook for another 20 minutes so all your flavours combine.
4. Garnish with your favourite topping and Enjoy!