A gluten-free vegan tsuyu to use with soba noodles. It’s a balanced soup base typically served chilled.
1 Dried shiitake mushroom
2 sencha tea bags
3 cup boiling water
1/2 cup tamari
1/2 cup mirin
Boil the water and divide. With 2 cups of boiling water steep the tea for approximately 10 minutes. In the last cup of water soak shiitake and kombu for a few hours until reconstituted. Combine the remaining ingredients. Adjust seasonings to taste with tamari or a little more mirin if necessary.
Place in a jar and refrigerate until ready to use.
Keywords: gluten free vegan tsuyu