Shiitaki Kombu Dashi

Ingredients

  • 8 cups water
  • 4 slices kombu seaweed, 4 inches long – rinsed
  • 5 large or 10 small dried Shiitaki Mushrooms
  • 1 – 2 tablespoons gluten free tamari
  • 1 teaspoon sesame oil (optional)
  • 1 pinch of sea salt
  • 3 green onions thinly sliced
  • 1 bunch enoki mushrooms, separated
  • 2 carrot cut into match sticks
  • 1 cup daikon radish cut into match sticks sesame seeds for garnish

Directions

1. Fill a stock pot with the cold water and add the kombu and shiitaki mushrooms.

2. Let soak and rehydrate for about an hour.

3. Slowly bring to a boil, quickly reduce to a simmer and remove the kombu.

4. Continue to simmer the shiitaki for 20 minutes.

5. Remove shiitaki and carefully strain if needed.

6. While the Shiitaki is simmering, prepare the green onions, carrots, daikon and enoki.

7. Bring the dashi back to a simmer and add the tamari and sesame oil.

8. Add the veggies just before you serve the soup, you can even pour the dashi into bowls first and the add the veggies to the bowl and let stand for 5 minutes. Veggies will cook while the soup becomes cool enough to eat. Garnish with sesame seeds.

Feel free to add more veggies, noodles and tofu or tempeh! Dashi is great for hot and sour soup or an other Asian inspired soup!

Liz Murray