Miso Ramen

Miso Broth

Place the kombu, water, and dried shiitakes in a large pot. Bring the water almost to a simmer and then turn it down to low. The water should be hot enough to produce steam, but not quite at a simmer. Cook for 40 minutes, then pull from the heat and move to warm place, cover, and let the broth steep for an hour. Strain the broth and whisk in