- 4 cups water
- 3 dry shiitake mushrooms
- 2 teaspoons kelp powder
- 6 tablespoons miso of your choice
- 1 handful dry wakame
- 1 handful chives, chopped
To make the broth, soak the dry shitake mushrooms in 4 cups of water for 1 hour or overnight.
Slice the mushrooms into thin strips and return to the soaking water.
Add kelp powder and miso into the water and mix well.
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).
Add wakame and chives at the end.