1.
Wash and roughly chop and peel the vegetables, except the tomato, eggplant, and carrot, they don't need to be peeled
2.
Add the veggies to a baking sheet along with the kelp, garlic, bay leaves, peppercorns, the shiitake, rosemary, salt, and oil, mix to combine, place in 400℉ preheated oven for 1 hour and 30 minutes to 2 hours
3.
Remove the veggies from the oven, add them into a pot along with the fresh parsley, miso paste, tomato paste, Worcestershire sauce, and water, bring it to a simmer for about 20 to 30 minutes.
4.
Remove the vegetables from the pot, remove the bay leaves and the rosemary sprig, add the vegetables to a blender or food processor, blend it for 5 minutes or until very smooth. If you want it to last longer in your fridge, add the extra salt. It can be frozen for up to 6 months if extra salted it will last for 3 months in the fridge if not, it will last for up to 4 weeks.
