Shiitake Mushroom Broth

Ingredients

  • 2 pouches FUNJ Organic Dry Shiitake Mushrooms

  • 1 strip kombu seaweed

  • 1 Tbsp soy sauce

  • 2 quart water

  • Salt to taste

  • (OPTIONAL) Garnishes such as scallion, lime, sesame oil, chili, etc.

  • (OPTIONAL) Read Step 3 Subsection 1 for ingredients to take give the broth herbier flavor

Directions

  1. Combine dry shiitake mushrooms, kombu, and water into a container and allow to cold soak in the fridge overnight. If you are short on time, 30 minutes of a cold soak is ok.

  2. Remove kombu from container and discard. Transfer all contents of container to a stock pot.

  3. Bring up to a simmer and simmer for 1 hour.

    1. (OPTIONAL) If you would like to take this broth into a warming, herby direction, at Step 3, add 1 sprig fresh rosemary, 1 tsp dry sage, 1 tsp dry thyme, and 2 tsp granulated garlic. This version of the mushroom broth would make an excellent gravy base as well.

  4. Strain broth and place all rehydrated shiitake into a cheesecloth or muslin bag and squeeze any remaining liquid from the mushrooms back into the broth. Cook or discard the rehydrated and squeezed shiitake mushrooms. Chopping up a few to serve with the broth is delicious as well!

  5. Add soy sauce and salt to broth.

  6. (OPTIONAL) Garnish your broth with scallion, lime, sesame oil, chili, or whatever you’d like and enjoy!.