Ingredients
- 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
Description
Combine The Water And Kombu In A 3 Qt Sauce Pan And Bring To A Boil, Remove The Kombu And Add In The Mushrooms. Lower The Heat And Simmer Gently For 1 Hour. Strain The Broth And…
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