On large tray, combine thai celery, ginger, lemongrass, galangal, garlic, shallot, mountain kombu, dried scallop, coriander root, and smoke with dried rice stalks 3–4 times until fully smoked.

In saucepan, combine all smoked aromats with tomato water, shiitake stock, white peppercorn, coriander seed, cumin, and bay leaf, then reduce over medium heat for about 90 minutes or until flavors are combined, then pass through chinois lined with cheesecloth, taste and adjust as needed.