MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Birthday Seaweed Soup
Categories: Korean, Soups
     Yield: 8 Servings

MMMMM---------------------------DASHI--------------------------------
     2    Dashima sheets (dried kelp)
     1    Handful dried shiitake
          - mushrooms
     8 c  Filtered water

MMMMM----------------------------SOUP---------------------------------
     2 c  Dried seaweed (not the same
          - as dashima)
     1 c  Shiitake mushrooms
     2 tb Dry malt powder
     2 cl Garlic; minced
     8 c  Dashi
     2 tb Non-dairy milk
     1 tb Salt
     1 ts Cracked black pepper
     1 tb Sesame oil

 Dashi:

 Place all ingredients together in an airtight container and leave
 overnight in the fridge.

 The following day, remove dashima and dried mushrooms and bring
 liquid to a boil. Once it cools enough to handle safely, pour liquid
 through a cheesecloth to remove any residual solids.

 Soup:

 Sauté mushrooms in sesame oil over medium high heat in a large soup
 pot (I used my Dutch oven) until they get nice and brown. Add garlic.

 Pour in dashi and add seaweed, salt, and black pepper. Bring to a
 boil and then let it simmer for 20 minutes.

 Add in non-dairy for extra creaminess and garnish with more sesame
 oil. Serve with a bowl of rice and side of kimchi (a must).

 Wish your loved one a happy health birthday!

 Recipe by Joanne Molinaro

 Recipe FROM: <https://thekoreanvegan.com/birthday-soup-seaweed/>

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