This hot and earthy broth is a great shooter option that is delicious with a small poached shitake mushroom, and some spicy cress or daikon sprouts as garnish.
First, gather and prepare your mise en place.
To prepare the broth, in a stock pot on medium–high heat add the shitake mushrooms, onion, garlic and ginger. Stir continuously to ensure it does not stick. When it begins to stick, scrape the bottom of the pot while stirring, adding a splash of water occasionally to deglaze the bottom. Continue to cook for about 12 to 15 minutes.
Add the rest of the water and bring to a simmer. Allow to simmer and reduce for approximately 30 minutes. Next, add the mirin and tamari and cook for another 15 to 30 minutes. Lastly, add the soaked kombu and continue to cook for 15 to 30 minutes.
Cool slightly, strain and use as a broth.