Mushroom Stock Soup

Here is a delicious vegetarian or vegan stock great for making noodle soups. 
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Ingredients: 
Dried or fresh mushrooms
           - best use dried shiitakes 幹花菇 for making soup stock
           - fresh mushroom crimini 克里米尼蘑菇 or shiitake
Scraps:
           - onion skins and butts
           - parsley stems
           - veggie scraps
Kombu 昆布  - a 6" piece
Peeled garlic cloves: 4 large
Fish (optional) - 4 large dried anchovies

ratio of water is 1lb. fresh mushrooms or 2 cups dried shiitake to 2 quarts water

instruction 
- Bring everything up to a boil together
- Lower the heat and simmer for 30 minutes, until the dried mushrooms and kombu have plumped and the stock is deeply brown from its mushroom infusion
- Cool to room temperature
- Strain the stock through a fine-mesh sieve into a bowl
- Season with salt, soy sauce, and a dash of fish sauce (optional)