Ingredients

The following ingredients have 4 Servings
  • 1 ¼ cup water
  • 1/4 cup dulse ((loosely packed // we like Maine Coast Sea Vegetables brand))
  • 1/4 cup dried shiitake mushrooms
  • 2 tsp sea salt
  • 1 ¼ tsp chickpea miso ((or soy miso // ensure gluten-free friendly as needed))
  • 1-2 Tbsp tamari ((for depth of flavor // or sub coconut aminos for soy-free))

Instruction

  • To a small saucepan, add water, dulse, dried shiitake mushrooms, and sea salt. Bring to a boil, then cover, reduce heat, and simmer for 15-20 minutes.
  • Remove from heat and let cool slightly. Pour liquid through a fine mesh strainer into a bowl, pressing on the mushrooms and dulse with a spoon to squeeze out any remaining liquid.
  • To the bowl, add chickpea miso and tamari. Taste test and adjust as needed, adding more sea salt for saltiness, chickpea miso for umami flavor, and/or tamari for depth of flavor.
  • Store in a sealed container in the refrigerator for up to 1 month and shake well before use. Or, pour into an ice cube tray, freeze, and store in a freezer-safe container for up to 2 months.