Onto my question...
I want to attempt to make traditional miso soup. I want to use dried shiitake mushrooms instead of bonito to make the dashi, but I am at a loss for how to prepare it.
Do I have to let them soak first and then add them after I have finished with the kombu? Or can I add them to the pot without soaking first? And how long does it take to cook the mushrooms in miso anyway?
Sorry, for so many questions but I am truly a cooking n00b.