Made a tare that called for soaking shiitake and kombu in shoyu mixture overnight and then brought to a simmer and immediately removed. I didn't want to waste the shiitake and kombu figuring there was still a lot of flavor left in it after heating for such a short time.

Made a stock with it. Wanted to add a dashi packet but it was pretty salty already. Shiitake were still very salty and saturated with shoyu. Added some homegrown tomatoes to balance the salt level and it actually paired very well. Added noodles and scallion. First vegan dish from scratch and it exceeded my expectations.