1 4-inch piece kombu seaweed or dulse
2¼-inch slices fresh ginger
¼ cup soy sauce
2 Tbsp sake or dry sherry (optional)
1 Tbsp mirin
Soak the kombu in 4 cups of cold water for 8 hours or more. Remove the kombu and reserve for another use. The stock can be used at this point to make a light miso soup.
Add the ginger, soy sauce, sake or sherry to the pot. Bring to a boil. Lower the heat and simmer for 10 min. Add the mirin. Taste broth and adjust the seasonings.
For an earthy-tasting broth, add 1 or 2 dried shiitake mushrooms per cup of water. The kombu that is soaked for the broth can be saved, cut into strips, and stir-fried with tofu or vegetables, or added back into a soup at the end of cooking.
Makes about 4 cups
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