Kombu Stock With Dried Mushrooms

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READY IN: 30mins
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
  • 6
    dried shiitake mushrooms (or Chinese black mushrooms)
  • 1
    bunch scallion, chopped
  • 1
    carrot, thinly sliced
  • 1
    piece kombu (4-6 inch)
  • 14
  • 2
    teaspoons dark sesame oil
  • 2
    tablespoons rice wine (mirin, if you don't have use sherry)
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DIRECTIONS

  • 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.
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