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Soak 5-6 dried shiitake mushrooms in hot water for 1 hour, then blend into a smooth broth
Heat water with brown sugar until dissolved. Add mushroom broth, soy sauce, dark soy sauce, and salt
Simmer 2-3 minutes. Mix 2 tbsp water with 2.5 tsp cornstarch and stir into the sauce. Cook another 2-3 minutes until thickened
Cool, strain (optional), and store
In a saucepan, combine sugar, water, rice vinegar, minced garlic cloves, and chilli flakes. Boil, then simmer for 10-15 minutes
Mix 2 tbsp water with 1.5 tsp cornstarch. Slowly add to the sauce, stirring until thickened
Cool and store in the fridge
Simmer water with wakame, kombu pieces, and shiitake mushroom for 15-20 minutes. Strain
Add soy sauce, miso, sea salt, and minced garlic clove. Mix well
Cool and store in a jar (add kombu for extra flavour). Refrigerate