Don’t skip the overnight soak thinking you can just simmer the soup for an hour. I tried that the first time. No dice. Even following the recipe, you may want to simmer the mushrooms for another ten minutes after slicing if you prefer them softer.
Time: 30 minutes
80g dried shiitake mushrooms
1.5 litres cold water
20g garlic – roughly chopped
10g ginger – roughly chopped
6g kosher salt
Few grinds black pepper
4 green onions – sliced
Place mushrooms and water in a pot. Cover overnight.
Add garlic, ginger, salt and pepper. Place on high heat until a boil is reached. Reduce to simmer for twenty minutes. Remove from heat.
Strain, reserving the stock.
Thinly slice the mushrooms and return to the stock, discarding the garlic and ginger.
Serve topped with the green onion.