Seaweed Soup - Motojicho.us

6 scallions, each cut into 3 sections                   2 tsp soy sauce               2 carrots, peeled and cut into 3 sections

½ tsp salt (divided)                                              ½ tsp sesame oil              1 tsp mirin (sweet Japanese wine)

one 4-inch square kombu (seaweed)                ¼ tsp sugar

8 medium sized dried shitake or Chinese black mushrooms

Directions:

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.

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