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Shiitake and Ginger Broth Recipe

Japanese · Soup · 40 min total

A deeply savory and aromatic Japanese-inspired broth, perfect for sipping on its own or as a base for soups and noodles.

Ingredients

• 6 cups water
• 1 oz dried shiitake mushrooms (about 10-12 mushrooms)
• 1 (3-inch) piece fresh ginger, thinly sliced
• 3 cloves garlic, smashed
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sesame oil
• Salt to taste
• 2 green onions, thinly sliced (for garnish)

Instructions

1. Combine water, dried shiitake mushrooms, ginger slices, and garlic in a medium saucepan. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 20 minutes.
3. Remove from heat and let steep for 10 minutes.
4. Strain broth through a fine-mesh sieve into a clean pot or bowl; discard solids.
5. Stir in soy sauce, mirin, and sesame oil. Season with salt to taste.
6. Serve hot, garnished with sliced green onions.

Tips

• For a richer flavor, add a piece of kombu (dried kelp) during simmering.
• Store leftover broth in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
• Use as a base for ramen or udon noodles with vegetables and tofu.

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