Kombu Stock With Dried Mushrooms |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
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) |
salt |
sugar |
Directions:
1. Shake the mushrooms in a strainer to loosen any dirt, then put in a pot along with 7 cups water.
2. Add the rest of the ingredients except salt and sugar.
3. 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.
4. Strain the stock, but retrieve the mushrooms to use in a soup.
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