Mushroom-Kombu Broth, Ginger and Scallions
Ingredients
- 32-by-2-inch strips kombu
- 1 cupboiling water
- 10 mediumdried shiitake mushrooms
- 2 tablespoonsfinely chopped fresh ginger
- 4scallions, thinly sliced
Method
- Combine 5 cups of water with the kombu in a large saucepan, bring it to a boil, and simmer for 1 hour. Strain the mixture through a fine-mesh strainer or cheesecloth into a bowl. Discard the kombu pieces, but reserve the liquid.
- Meanwhile, in a heatproof bowl, pour the 1 cup of boiling water over the mushrooms. Let them sit for 1 hour and then strain the liquid into a large saucepan, reserving the mushrooms.
- Pour the kombu liquid into the pan with the mushroom liquid. Add the ginger and simmer for 10 minutes.
- Stir in the reserved mushrooms and scallions. Serve the broth in cups and enjoy.
Notes
The ginger and scallions provide a little heat in this tasty broth that is good for digestion. It's an energy booster too.