Vegetarian Dashi

Four 2-inch squares kombu (about 1 1/2 ounces)
4 dried shiitake mushrooms
2 quarts cold water

Combine the kombu, mushrooms, and water in a large container and let stand for at least 30 minutes or up to 12 hours.  It gets stronger as it sits and taste can vary depending on what type of kombu you use.  If you plan to let it stand for more than 4 hours, place it in the refrigerator, lidded or covered with plastic wrap.

Alternatively, bring the water to a bare simmer in a saucepan.  Remove from heat, add the kombu and mushrooms, and let stand for 30 minutes.

Discard the kombu.  Pick out the mushrooms and trim off and discard the stems; you can reserve the mushroom caps for another use.  

Stored in an airtight container, the dashi will keep for 2 to 3 days.

Makes 2 quarts.

From Bowl by Lukas Volger