Add 12 cups water along with the half head of garlic, mushrooms, dried shiitake mushrooms, seaweed (if using), bay leaves, black pepper, and turmeric and bring to a boil.
Reduce to a simmer and add in the herbs: celery leaves, parsley, and coriander. Let the broth simmer for about 30 minutes, or until reduced by half.
Season generously with salt and lime juice. Use a slotted spoon to fish out herbs and veggies, and then strain the broth through a fine mesh sieve into a clean pot.
Divide broth into bowls or mugs. Season with some red chilli flakes if desired. Sip as it is, or add in cooked noodles, tofu, veggies and herbs (mushrooms, bok choy, scallions, coriander etc) to make a noodle bowl. You can also use the broth as a base for other soup recipes.
Recipe by Sprig & Vine at http://sprigandvine.in/vegan-bone-broth/