Miso soup stock

Miso soup stock can be prepared in advance and stored in refrigerator. It can be frozen for about 6 months. Preparation time is short. Using stock prepared in advance will cut down miso soup cooking time.

From "The miso book" by John and Jen Belleme, the country's leading authorities on the subject of miso.

Kombu and shiitake combination produces stock with rich flavor and potent health benefits.

Ingredients:

Yield: 6 cups

• 6 cups water
• 4-5 dried shiitake mushrooms
• 6-inch piece of kombu

Directions:

1. Place the shiitake, kombu and water in a 3-quart pot and let it sit for 15 minutes. If you purchased salted kombu, wash the salt out and put it in the water in a separate pot to get rid of excessive salt
2. Place the pot over medium heat and bring to a boil. Remove the kombu, reduce teheat to medium-low, and gently simmer for 10-15 minutes more. Remove the shiitake and reserve for another use.
3. Use the stock immediately, refrigerate in a covered container for up to 5 days, or freeze for up to 6 months.

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