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Medium
Published 1986
This is a deeply colored and flavored broth that is particularly suited to thick white noodles. Unlike the more delicate stock made from bonito shavings, this soup freezes well.
Place the dried mushrooms and kelp in a large pot of cold water. Bring the water to a boil rapidly, discard the kelp, and reduce the heat to a simmer. Cook the stock uncovered for 15 minutes.
Break off and discard the heads of the dried sardines (they tend to be bitter), add the bodies to the pot, and continue to cook for another 10 minutes.
Strain the stock through a cloth-line