Shiitake and Scallion Broth
by Hara Dretaki
- 6 cups of water
- 14 fresh shiitake mushrooms, thinly sliced, separate stems from caps
- 1 piece kombu (Japanese dried kelp)
- 8 thin scallions, white and green parts, chopped
- 3 tablespoons shoyu or tamari sauce
In a soup pot, bring water to a boil and add the shiitake stems and the kombu. Reduce the heat and simmer for 5 minutes. Strain the stock, extract as much liquid as possible. Add the sliced shiitake caps, 6 chopped scallions, and the soy sauce. Cook over medium to low heat for about 30 minutes, until the mushrooms are cooked.
Garnish with the remaining scallions and serve at once.