- 5 cups water
- 3 dry shitake mushrooms
- 1 tablespoon tamari or nama shoyu
- 2 teaspoons kelp powder
- 1 teaspoon brown miso
- 1/2 teaspoon salt or to taste
- 1 cup medium soft coconut meat from young coconut, long and thinly sliced
- 1/2 carrot, thinly sliced and cut into flower shape (or any shape) with a cookie cutter
- 2 tablespoons chopped chives
- 1/2 teaspoon chili flakes
Soak the dry shitake mushrooms in 5 cups of water for a few hour or overnight.
Slice the mushrooms into thin strips and return to the soaking water.
Add tamari, kelp powder, miso and salt into the water and mix well.
Add coconut meat and carrots.
Warm gently on the stove, stirring constantly, not heated higher than 118℉/ 48°C. You can also warm up in the dehydrator at 135°F/57°C for a few hours (if longer than that, bring it down to 105~115°F/41~46°C).
Garnish with chives and chili flake.