Japanese Stock (Seaweed Soup)
(Makes 2 Servings)
6 scallions, each cut into 3 sections 2 tsp soy sauce 2 carrots, peeled and cut into 3 sections½ tsp salt (divided) ½ tsp sesame oil 1 tsp mirin (sweet Japanese wine)one 4-inch square kombu (seaweed) ¼ tsp sugar8 medium sized dried shitake or Chinese black mushroomsDirections:Rinse mushrooms. In a medium size pot, combine the mushrooms, scallions, carrots, 3 cups water and ¼ teaspoon of salt.Cover and simmer gently on a low flame for 30 minutes. Wipe the kombu lightly with a damp cloth and put into the pot.Simmer for 1 minute or more. Turn off the heat and strain the stock immediately through three layers of cheesecloth. Add the remaining ¼ teaspoon of salt, soy sauce, sugar, mirin, and sesame oil to the stock. Stir to mix. Cut kombu into thin slivers to float in each serving.