Ingredients
10 oz vegetable broth
1.7 oz dried shiitake mushrooms
1.7 oz dried kelp
2 cup water
Steps
Prepare
Cut kelp into pieces and wash
Wash dried mushrooms to remove any impurity
Cooking
Put all ingredients in a pot, bring to a boil over high heat. When boiling, reduce to a simmer, simmer for 1 hour
Note
In this way, for me, I do not add salt because: (1) kelp also has a salty taste; (2) vegetable broth also contains sodiumt; (3) I want to keep as its way so that later when I cook any recipes, I can adjust the taste and I don't have to add much filtered water to reduce the saltiness.
However when cooking, you can still add salt, then keep it in fridge to use in 3 days or pour it into an ice cube tray, keep it in the freezer for up to 1-2 months. Later when using, you may want to add water to adjust to your taste.