- 16 medium-sized dried shiitake (or Chinese black) mushrooms
- 4 carrots, washed and scrubbed
- 8 whole scallions
- 6 outer lettuce leaves
- 1 teaspoon salt
- 1 teaspoon Chinese thin soy sauce
- 2 teaspoons sesame oil
- ¼ teaspoon sugar
- Rinse the mushrooms quickly in cold water. Wash and scrub the carrots, leaving 4 inches of their tops on, if possible.
- Combine the mushrooms, carrots, scallions, lettuce, salt, and 5 cups water in a 4-quart pot and bring to a boil.
- Cover, lower heat and simmer for half an hour.
- Strain the stock through three layers of cheesecloth.
- Discard all the vegetables except the mushrooms.
- Boil down the stock to 4 cups.
- Add the soy sauce, sesame oil, and sugar. Mix and check seasonings.