I found that a combo of fresh mushrooms, dried mushrooms and some onion/leeks work well to deepen a mushroom broth (http://food52.com/recipes/20662-mushroom-broth-with-smoked-eggplant-dumplings) and during Meatless March I once added a teabag or two of lapsang souchong tea to some broth in lieu of bonito flakes. It added a nice smokiness and a bit more depth.
Can you eat fish? A Japaneese market will sell frozen eel that's been grilled in a sauce. The same Unagi type eel you get for sushi.
You remove the skin by pulling it off--it's been cooked so the skin comes off nicely. Then brush it again with sugar, ginger, soy sauce mix that's been cooked down and broil until crisp. Cut it up in little strips.
Dried mushrooms and shoyu are right on the money. Both of those ingredients add tons of umami. Sounds like you're on the right track. Maybe even try adding a little miso.
Hmmm, that's a thought and I'll have to try it. I don't necessarily need to have the smoky flavor but do want the deep umami that bacon gives. I'm thinking maybe some dried mushrooms and shoyu?
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You remove the skin by pulling it off--it's been cooked so the skin comes off nicely. Then brush it again with sugar, ginger, soy sauce mix that's been cooked down and broil until crisp. Cut it up in little strips.
http://ijustlovemyapron.blogspot.com/2010/07/miso-ramen-with-chicken-and-tofu-good.html
you can probably do without the chicken bits.
http://food52.com/recipes/25702-spicy-miso-ramen-express