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Ingredients
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Broth
Finishes & Garnish
Method
Broth
- 1
Soak dried mushrooms
Place dried shiitake mushrooms in 1 cup of warm water. Let soak 20–30 minutes until softened. Reserve soaking liquid, strain through a fine sieve or paper towel to remove grit, and set aside.
- 2
Prepare fresh mushrooms
Thinly slice the fresh cremini or button mushrooms. Keep slices uniform (about 1/8" thick) so they cook evenly and remain tender in the clear broth.
- 3
Simmer broth
In a medium pot, combine the 6 cups vegetable stock, the reserved shiitake soaking liquid (leave any sediment behind), sliced fresh mushrooms, softened shiitake (slice if large), ginger slices, and smashed garlic. Bring to a gentle simmer over medium heat, then reduce to low. Simmer uncovered for 20 minutes to extract mushroom and ginger flavor without clouding the broth.
- 4
Season and clarify
After 20 minutes, remove ginger and garlic with a slotted spoon. Add light soy sauce, mirin (if using), sea salt, and white pepper. Taste and adjust seasoning. For a clearer broth, skim any foam or surface particles with a fine skimmer or ladle and optionally strain the broth through a fine-mesh sieve lined with a paper towel into a clean pot.
Finishes & Garnish
- 5
Rehydrate seaweed
If using dried wakame, place 1 tablespoon in a bowl of cold water for 5 minutes until softened. Drain and squeeze out excess water. Chop larger pieces to bite-size.
- 6
Prepare scallions
Thinly slice scallions. Keep the white parts separate to add to the broth during the last minute of simmering and reserve the green parts for garnish.
- 7
Warm and combine
Return the seasoned broth to a gentle simmer. Add the scallion whites, sliced wakame, and a few mushroom slices if you saved extra. Heat for 1 minute until scallion white softens and wakame is heated through. Do not boil vigorously to keep the broth clear.
- 8
Finish and serve
Turn off heat and stir in toasted sesame oil and fresh lemon juice. Ladle the clear mushroom broth into bowls so each serving gets an even portion of mushrooms and seaweed. Garnish with scallion greens and optional chives or microgreens. Serve immediately while hot.