Incredibly easy to make, this low-sodium mushroom broth is a great base for soups, stocks, and sauces.
Get more recipes, advice, and other low-sodium shenanigans from Sodium Girl on her website.
Place the dried shiitake mushrooms and 4 cups of water in a medium pot over high heat. Cover with a lid and bring to a boil. Let it boil and bubble for 5 minutes and then reduce heat to low, cooking with the lid still on for 20 more minutes. This is your mushroom broth. Use immediately or store in refrigerator for up to 1 week.