Kombu & Shiitake Dashi (Kelp & Shiitake stock/broth)
Makes 1 litre
1 litre water
20g dried kombu (kelp) – a piece about the size of a postcard
3 dried shiitake mushrooms
1 Put 1 litre of cold water in a large saucepan.
2 Add the kombu and shiitake mushrooms to the water and leave to soak for at least 30 minutes. If you have time leave to soak for a few hours or overnight (in this case, place in the fridge). This will fill the water with the goodness and umami from both the seaweed and the mushrooms.
3 Heat the water until it comes to the boil and then remove the kombu and mushrooms immediately.
4 This can be stored in the fridge for about 3 days, or you can freeze it.
Tip This is an ideal dashi for vegetarians and a base for soups or ramen.