Basic Dashi

• One 32-ounce carton low-sodium vegetable broth plus 2 cups water, or 6 cups water with 2 vegetable bouillon cubes
• 2 strips kombu (sea vegetable), each about 3 by 7 inches
• 6 to 8 dried shiitake mushrooms

1. Combine the broth and kombu in a 2-quart saucepan or small soup pot.
2. Bring to a simmer.
3. Add the mushrooms to the broth, remove from the heat, and let stand for 30 minutes.
4. Remove the kombu from the broth and discard.
5. Remove the mushrooms with a slotted spoon.
6. Trim them of their tough stems and save the caps for another use, or slice them and return to the broth.
7. Dashi with noodles: Simply cook a quantity of Asian noodles (like soba) in the broth.
8. Once they are al dente, remove the soup from the heat, season to taste with natural soy sauce, and serve immediately.
9. Garnish each serving with some finely chopped scallion.
10. Dashi with miso and vegetables: Use the broth to simmer any quantity of thinly sliced vegetables, such as carrot, cabbage, daikon radish, turnip, etc.
11. Once the vegetables are just done, add 2 to 4 tablespoons miso, to taste, dissolved in just enough warm water to make it pourable.
12. Stir in the sliced shiitake mushrooms from the preparation of the broth.
13. Remove from the heat and serve at once.
14. Per cup:
15. Calories: 23
16. Total fat: 0g
17. Protein: 1g
18. Fiber: 1g
19. Carbohydrate: 5g
20. Cholesterol: 0mg
21. Sodium: 248mg

vegetable broth, kombu, shiitake mushrooms

Taken from www.epicurious.com/recipes/food/views/basic-dashi-378875 (may not work)