2 cups Dried Shiitake Mushrooms, chopped to ½ inch pieces
1 Thumb sized piece of Ginger (peeled and chopped)
3 Garlic cloves (peeled and chopped)
50 g or 1 big sheet Wakame Seaweed (Alaria Esculenta)
1 slice or 10 g of Dried Reishi Mushrooms (finely cut or diced in food processor)
Himalayan Salt to taste
Add vegetables in your Vitaclay pot.
Add enough water into the VitaClay cooker to cover the vegetables.
Close the cooker's lid and Set on the stew or fast to cook for 30 minutes.
After the cooking time, add the wakame seaweed. Let the seaweed steep for about 10 minutes without over-steeping.
Season the broth with salt to taste.
Carefully remove the wakame seaweed and any remaining vegetables from the broth. Strain the broth through a fine mesh sieve or strainer into a bowl to remove any remaining solids. Once strained, transfer the broth into jars or containers for storage.