Basic Ramen Broth # 2

• 1 large shiitake mushroom, dried
• 1 tablespoon soy sauce
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground ginger
• fresh ground black pepper, to taste
• miso, type and amount, if any are (optional)
• 1 teaspoon black bean paste, Korean (optional)

1. Powder the Shittake mushroon in a blender.
2. Mix well the first 6 ingredients.
3. Put the broth mix and 1 piece of Kombu (dried kelp) into the recipe when the 'flavor pack' is called for.(I couldn't get the automatic computer editor at Recipezaar to accept the word, Kombu, in the ingredients column.).
4. Vital, remove the Kombu as soon as the broth starts to boil or it will get strong and bitter.
5. If you're using Miso, add it just before serving. Mix well.
6. DO NOT boil Miso, that kills it's vital enzymes.
7. If you're using Korean Black Bean Paste, add it with the broth mix. Mix well.

shiitake mushroom, soy sauce, garlic, onion powder, ground ginger, fresh ground black pepper, amount, black bean paste

Taken from www.food.com/recipe/basic-ramen-broth-2-241789 (may not work)