Mushroom and Seaweed Clear Soup

Instructions

1. Prepare the dashi
   In a large pot, bring the dashi stock or vegetable broth to a gentle simmer over medium heat. If using homemade dashi, strain it before using.
2. Add seasonings
   Once the broth is simmering, add the soy sauce, mirin, salt, and rice vinegar. Stir to combine and allow flavors to develop for 5 minutes.
3. Prepare the mushrooms
   Clean and slice all mushrooms. If using dried shiitake, rehydrate them in warm water for 20 minutes first, then reserve the soaking liquid to add to the broth for extra flavor.
4. Add vegetables
   Add the sliced mushrooms, rehydrated wakame seaweed, julienned ginger, and sliced carrot to the broth. Simmer gently for 8-10 minutes until the mushrooms are tender.
5. Finish the soup
   Just before serving, drizzle in the sesame oil and add half of the sliced green onions. Stir gently to incorporate all flavors.
6. Serve
   Ladle the hot soup into bowls and garnish with remaining green onions. Serve immediately while hot.