Vegetarian Broth for Ramen Noodles

Ingredients:

• 4 Spring onions
• 2 1/2 inch piece of fresh root ginger, quartered
• 1 large onion, quartered
• 4 garlic cloves
• 1 Large Carrot
• 6-8 dried mushrooms
• 6 TB miso (any color)
• 2 TB shoyu

Directions:

• Bruise the spring onions and ginger.
• Boil 9 cups of water, and add all stock ingredients except for the miso and shoyu.
• Reduce the heat to low, and simmer for 2 hours.
• Strain into a bowl.
• Scoop for Tb of soup stock from the pot and mix well with the miso and shoyu in a bowl.
• Stir back into the soup.
• Reduce the heat to low until ready to serve.