Basic Ramen Broth # 2

Pierre Dance's Note:

I'm a great fan of Ramen and not just for a quick lunch either. I make it into soups, stews, casseroles and a dozen other groups of dishes. As a side dish to a stir fry it's hard to beat. The bad part of Ramen is the 'flavor pack'. They're 92% to 96% sodium, depending on the particular 'flavor'. Here is yet another alternative that's a lot lower in sodium and much better tasting. It's from 'The Book of Ramen' by Ron Konzak. (Does giving the author a plug make the recipe any less stolen?)

• Total Time: 8 mins
• Prep Time: 5 mins
• Cook Time: 3 mins

Ingredients:

Servings: 2

• 1 large shiitake mushroom, dried
• 1 tablespoon soy sauce
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground ginger
• fresh ground black pepper, to taste
• miso, type and amount, if any are (optional)
• 1 teaspoon black bean paste, Korean (optional)

Directions:

1. Powder the Shittake mushroon in a blender.
2. Mix well the first 6 ingredients.
3. Put the broth mix and 1 piece of Kombu (dried kelp) into the recipe when the 'flavor pack' is called for.(I couldn't get the automatic computer editor at Recipezaar to accept the word, Kombu, in the ingredients column.).
4. Vital, remove the Kombu as soon as the broth starts to boil or it will get strong and bitter.
5. If you're using Miso, add it just before serving. Mix well.
6. DO NOT boil Miso, that kills it's vital enzymes.
7. If you're using Korean Black Bean Paste, add it with the broth mix. Mix well.