Vegetarian Dashi

Place the water, kombu and shiitake mushrooms in a large saucepan and leave them to soak for at least 30 minutes.

After 30 minutes, start to gently bring the water to the boil over a medium-high heat. Just before it reaches boiling point – when small bubbles appear at the bottom of the pan – remove the kombu. Do not let the kombu boil; if you do the flavor will be spoiled. Continue heating to bring the water and mushrooms to the boil.

Once boiling, reduce the heat to low and simmer, uncovered, for 10 minutes. Skim any scum off the surface of the dashi as it cooks.