Ingredient

• 1 tablespoon canola oil
• 8 ounces sliced fresh mushrooms
• ¾ cup thinly sliced green onion
• ½ cup sliced ginger
• 2 ½ teaspoons salt
• ¾ cup Shaoxing rice wine
• ½ cup dried shiitake mushrooms
• 1 (1x4 inch) piece dried kombu (dried kelp)
• 1 ½ teaspoons date sugar (Optional)
• 3 quarts low-sodium vegetable broth
• 1 teaspoon goji berries
• ¼ cup sliced ginger

Direction

1. Heat oil in a large saucepan over medium-high heat. Add fresh mushrooms, green onion, ginger, and salt. Cook, stirring occasionally, until mushrooms begin to brown, about 5 minutes. Add rice wine; cook, stirring and scraping browned bits from pan bottom, about 1 minute.
2. Add dried mushrooms, dried kombu, date sugar, and vegetable broth. Simmer over medium-low heat until reduced by 3 cups, about 40 minutes. Strain and discard solids.
3. Add goji berries and 1/4 cup sliced ginger to broth. Keep warm, covered, or chill, covered, up to 3 days. (Or freeze in an airtight container up to 3 months.)
4. Serve broth tableside over a heat source to maintain a rigorous simmer. Cook desired ingredients in broth; serve with condiments.