Dashi - Japanese soup stock
Ingredients:
1 cup vegetable stock
3 cups hot water
3" x 5" piece of kombu seaweed
8 medium sized dried shiitake mushrooms, quartered
Directions:
Place mushrooms and kombu in water and vegetable stock and let sit for 20 minutes. Place on stove on high heat. Just before the stock boils, remove from heat. Remove kombu. Let stand 20 minutes and then remove shiitakes (reserve for another use).