Vegetarisk Dashi

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1. 1
   Place the water, kombu and shiitake mushrooms in a large saucepan and leave them to soak for at least 30 minutes.
2. 2
   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.
3. 3
   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.
4. 4
   Turn the heat off and strain the dashi through a muslin/cheesecloth or paper towel-lined fine-mesh sieve/strainer. The dashi is now ready to use. It will keep in the refrigerator in a sealed container for up to 3 days.