Broth

• 1 thick knob of ginger, sliced thinly
• 1 head of garlic, halved crosswise
• 8–10 spring onion bulbs
• 4 cups of veggie scraps: carrots, celery, kale stems, squash stems or fresh leafy greens
• 1 orange or lemon peel
• 80g dried shiitake mushrooms
• 40g kombu or wakame
• 10 cups of water
• handful of cilantro
• 2 tbsp miso paste (30g)

Optional add-ins:

• 1 tbsp turmeric
• 1 chili pepper
• 1 tbsp peppercorn
• 1 tbsp sesame oil
• 1 tbsp tamari