- 6 dried shiitake mushroom caps, dried
- 12 cups purified water
- 1 cup dried daikon, shredded
- 2 cups water
- Sea salt
Place shiitake caps and 10 cups water in medium saucepan. Bring to boil. Remove from heat and let stand for 30 minutes to allow shiitake caps to fully hydrate. Remove caps from water; squeeze out excess moisture. With a knife, remove stems and hard centers; discard. Thinly slice remaining caps; return to water. Bring water and mushroom slices to a boil. Reduce heat to medium; simmer 30 minutes. Add remaining 2 cups water and dried shredded daikon to shiitake water. Bring to a boil. Reduce heat to medium-low; cook 15 minutes. Strain and serve warm, up to four times a day.
Note: Strained daikon and mushrooms may be set aside for use in soups, sauces, etc.
Folklore: Shiitake mushrooms are rich in polysaccharides, which stimulate the immune system. Shiitake also increases the body’s production of the antiviral substance interferon. Dried daikon is known for its natural antihistamine and diuretic properties.