does anyone have a good vegetarian dashi recipe? or cook's notes on making such dashi? I don't want to use bonito.
I have a great cookbook, 3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery by Seppo Ed Farrey and Nancy O'Hara. They have some great recipes, including one for a shiitake dashi. Here is a link to a blog with the recipe: