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2L filtered water
2 pieces (approx10g) of dried Shiitake
10-15g of dried Kombu seaweed
1
Soak dried shiitake and kombu in filtered water over night
2
Place 1 in a saucepan and bring it just before boiling
3
Simmer (not boiling) for 20 min
*never boil kombu seaweed to keep the “umami flavour”
*can be frozen after it cools down for future use
*chop the left over shiitake and kombu, cook / use them in stir fried rice etc…
Ingredients
2L filtered water
2 pieces (approx10g) of dried Shiitake
10-15g of dried Kombu seaweed
