Prep 10 mins
Cook 20 mins
This stock adds greatly to miso soups and other soups. Adjust the balance of soy sauce with the sweetness of the sugar to your liking. Refrigerate, this will keep a week. Enjoy! Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
- 6 dried shiitake mushrooms (or Chinese black mushrooms)
- 1 bunch scallion, chopped
- 1 carrot, thinly sliced
- 1 piece kombu (4-6 inch)
- 1⁄4 cup soy sauce
- 2 teaspoons dark sesame oil
- 2 tablespoons rice wine (mirin, if you don't have use sherry)
- Shake the mushrooms in a strainer to loosen any dirt, then put in a pot along with 7 cups water.
- Add the rest of the ingredients except salt and sugar.
- Bring to a boil, then lower heat and simmer, covered, for about 20 minutes. Taste and add a pinch of salt and/or sugar to bring out the flavor. Adjust the balance of soy sauce to wine if needed.
- Strain the stock, but retrieve the mushrooms to use in a soup.