1. Add water, kombu and shiitake mushrooms to a large soup pot and soak for up to 1 hour.
2. After soaking, bring pot to a boil over medium heat and remove kombu once water begins to boil.
3. Turn pot to low and gently simmer for 10 to 15 minutes and remove shiitake mushrooms. (Save for other dishes.)
4. Dashi stock is ready to use or cooled or refrigerate and used within 5 days.
This Homemade Dashi Soup Broth recipe was adapted from The Miso Book by Jan & John Belleme