Noodles in a Gingery Mushroom Broth

6 cups vegetable broth

1/2 sheet of kombu seaweed 

1 carrot, sliced

1/2 onion, sliced

4 dried shiitake mushrooms

2 inch piece of fresh ginger, sliced

3 garlic cloves, smashed

2 tbsp soy sauce

1 tsp mirin

Place all the ingredients in a pot with the broth and bring to a boil. Once boiling turn to medium-low heat and let simmer for 30 minutes. Let broth stand for another 30 minutes. Strain the broth, discard the seaweed, and slice the shiitake mushrooms for topping. Enjoy with noodles and your toppings of choice!