(1) 2 inch piece of fresh ginger – peeled and chopped
4 cloves garlic – peeled and smashed
1 yellow onion
1/2 head celery – chopped
2 large black garlic cloves – peeled and smashed
4 quarts home-made chicken stock
5–10 dried shiitake mushrooms
(1) 4 x 4 piece of kombu – edible kelp
Kosher salt – to taste
Instructions
In a large pot, lightly toast the peppercorns until aromatic
Add the chicken stock, ginger, garlic, onion, celery and black garlic
Simmer for 30 minutes, then add the shiitake mushrooms and kombu, turn off the heat, cover and let it steep for 30 more minutes
Season with kosher salt. Start with 1 tablespoon, stir, taste and add more if necessary. Don’t be surprised or scared of the amount of salt it will take
Strain and reserve the broth for the finished soup
Notes
I hope you make your own home-made chicken stock which will have a huge impact on the flavor.
Please use the kombu because it adds a tremendous umami flavor to the finished broth