Asian Noodles And Vegetables In Dashi Broth Recipe

• 2 quart Cool water
• 1 x Strip Kombu seaweed, (45")
• 2 c. Dry shiitake mushrooms
• 6 Tbsp. Brown rice vinegar
• 1/2 c. Mirin
• 3/4 c. Shoyu
• 1/4 c. Ginger juice

1. Combine the water and kombu in a 3 qt sauce pan and bring to a boil, remove the kombu and add in the mushrooms.
2. Lower the heat and simmer gently for 1 hour.
3. Strain the broth and add in sufficient water to equal 2 qts.
4. Stir in the remaining ingredients.
5. Serve over cooked Soba noodles, blanched broccoli florets, cauliflower, julienned carrots and/or possibly mung bean sprouts.
6. S: 4 servings

water, shiitake mushrooms, brown rice vinegar, mirin, shoyu, ginger juice

Taken from cookeatshare.com/recipes/asian-noodles-and-vegetables-in-dashi-broth-70419 (may not work)