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Kombu Stock With Dried Mushrooms

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“This stock adds greatly to miso soups and other soups. Adjust the balance of soy sauce with the sweetness of the sugar to your liking. Refrigerate, this will keep a week. Enjoy! Adapted from Vegetarian Cooking for Everyone by Deborah Madison.”
READY IN:
30mins
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

  • 6 dried shiitake mushrooms (or Chinese black mushrooms)
  • 1 bunch scallion, chopped
  • 1 carrot, thinly sliced
  • 1 piece kombu (4-6 inch)
  • 14 cup soy sauce
  • 2 teaspoons dark sesame oil
  • 2 tablespoons rice wine (mirin, if you don't have use sherry)
  • salt
  • sugar

Directions

  1. Shake the mushrooms in a strainer to loosen any dirt, then put in a pot along with 7 cups water.
  2. Add the rest of the ingredients except salt and sugar.
  3. Bring to a boil, then lower heat and simmer, covered, for about 20 minutes. Taste and add a pinch of salt and/or sugar to bring out the flavor. Adjust the balance of soy sauce to wine if needed.
  4. Strain the stock, but retrieve the mushrooms to use in a soup.

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