2 c. dried shitake mushrooms
2 oz. kombu seaweed
1/4 c. tamari
4 quarts purified water
This is a very nice vegan dashi sauce with a delightfully umami taste to it. Its like superpowers for your various things to put it into. I like it because there is no fish in it, and its also really good!
Combine all ingredents in a stock pot. Bring to boil over high heat. Once its boiling reduce to a simmer for 20 minutes.
After 20 minutes is done, let stand for another 20 minutes to cool down. Strain out the veges and use for something else.