Ingredients
- 3 strips small kombu
- 2 sage leafs
- 2 dried shiitake mushrooms
- 1⁄4 tsp sesame oil
- 5l water
- 1 tsp tamari
- 1 clove of garlic
- 1 tsp ginger, grated
- Pinch of pepper
Method
- Keep the soaking water for cooking. Add tamari and a pinch of pepper. Stir well.
- In a pot, add the shiitake water the shiitake was soaked in, kombu, shiitake mushrooms, grated garlic and ginger.
- Turn the heat on high and bring to a boil, then turn down the heat to simmer for about 20 mins.
- Turn the heat off.
- Finely slice the sage leaves into small strips and add them on top of the soup as a garnish.
- Let it infuse for 10 minutes.
This editorial draft organizes preparation facts extracted from 1 research source. It is not ready for publication until every quantity, step and safety note has been checked against the linked source trail.
Preparation overview
This is a food-based herbal preparation. The ingredient list and method below preserve the measurable preparation facts found in the research source; therapeutic claims are intentionally not inferred from culinary use.
At a glance
- Cook: 25 mins
- Steep: 10 minutes
- Yield: 5 mins (prep time), 20 – 25 mins cooking time
Safety review
- This automated research draft must be checked against every linked source before publication.
- Review food allergens, contamination controls and storage life before use.
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- Confirm plant identity, plant part and preparation form.
- Verify every quantity, ratio, temperature and duration against the primary source.
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- Review food allergens, contamination controls and storage life before use.
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