This fall season, for the first time in my life, I have learned to like shiitake mushrooms, which are also known as black mushrooms in Traditional Chinese Medicine (TCM).
I have always loved ginger too—it settles the stomach and warms your insides—doesn’t it? In this broth, the ginger mellows into a savory, umami-rich stock with the qualities of a fuzzy, warm blanket.
Speaking of umami, to make this broth you simmer dried kombu seaweed and shiitake mushrooms together for about an hour.  Then you strain it out, and continue with a few more Japanese seasonings, like soy sauce and miso….