Now to make your dashi pop…..find the mushrooms that are available and treat them with kindness and the resulting broth will be gentle and morish. Make your dashi when you have time a few days ahead and then you have a quick soup on the day.

Ingredients

160 g shiitake mushrooms

200 g package shimeji mushrooms

120 g package enoki (snow puff) mushrooms

2 tablespoons soy sauce or soy sauce substitute

1 litre dashi broth

Instructions

Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems and slice the caps. Cut off the roots of the enoki mushrooms and cut in half. Cut off the roots of the shimeji mushrooms.

Prepare the dashi broth. Bring to a boil and add all the mushrooms. Boil for about 4 minutes.

After boiling, add the soy sauce.

Serving

Serve with a little dried wakame shreds and enjoy.

For a more wholesome soup add some udon (or a GF asian noodle) to your pot of broth just before serving.