Use a medium grade dried shiitake for this stock. There’s no need to spend fortune, but don’t skimp because good dried shiitakes help build savory depth in the munggo recipe. I slightly adapted this recipe from Amboy by Alvin Cailan. Each batch makes about 4 cups. If you double the recipe, use a larger pot.
Course: Soup
Cuisine: Filipino
Keyword: broth, shiitake, stock
Ingredients
3ouncesdried shiitake mushrooms
5-by 10-inch piece of kombu dried kelp,snipped into 3 or 4 pieces
8cupswater
Instructions
Put the ingredients in a 3 or 4 -quart pot. Set over high heat and bring to a boil. Lower the heat to simmer until the liquid has reduced by nearly half, about 2 hours. The flavor will be very mushroomy and savory. Let cool for 15 minutes before filtering through a fine mesh strainer. Allow the mushroom to cool then squeeze on them to get any extra bits of liquid. Save the mushroom and seaweed for other uses; their flavor is mild but you can certainly eat them!
You should have about 4 cups. If you have a lot more, boil the stock down. If you’re shy of the target amount, add water. The stock is ready to use, or to store (see below).
Notes
Refrigerate the stock for a week or freeze for up to 3 months. Alternatively, put the ingredients in the pot, then cover and refrigerate overnight. Return to room temperature, bring to a boil, the lower the heat to simmer for 45 minutes. Cool briefly then strain. You should have 4 cups.Kombu and dried shiitake are sold at many markets but your best selection will be at East or Southeast Asian markets. Never Miss a Recipe. Subscribe to the VWK Newsletter!