Mushroom Kombu Stock
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Ingredients
- 6 dried shiitake mushrooms
- 1 bunch of scallions, including most of the greens, chopped
- 1 carrot, thinly sliced
- 1 6 inch strip of kombu
- 7 cups of water
- ½ teaspoon sea kelp
- 1 clove of garlic, chopped
- ½ teaspoon honey
- 2 tablespoons tamari
- 2 teaspoons dark sesame oil
- 2 tablespoons sweet rice wine vinegar
Instructions
- Shake the mushrooms in s strainer or wipe cloth to remove any dirt. Chop the scallions and slice the carrots. Place vegetables and kombu in a pot along with water, sea kelp, honey, garlic, tamari, sesame oil. Bring to a boil, then lower the heat cooking for 20 minutes. Add salt to taste. Strain the stock and retrieve the mushrooms to use in the soup.
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