Start by rehydrating the dried shiitake mushrooms overnight.

Give the dried shiitakes a quick cold water rinse to get any grim or dust off the mushrooms

Place the mushrooms in 4 cups of water and use a heavy weight to keep them from floating

Strain the mushrooms, but keep the water you soaked them in a separate pot

Go through the mushrooms and remove any stems if desired, as they can be a bit tough to chew. If the pieces are too big make sure to cut them in half for easier consumption. You can keep the stems to cook in the broth.

Pour the mushroom-infused water into a pot and bring it to a boil.

Add the rehydrated shiitake mushrooms to the pot and let them simmer for about 15-20 minutes, or until they become tender and fully cooked.

Season the soup with white pepper and salt to taste.

If you want to enhance the flavor even further, add 2 tablespoons of soy sauce (or tamari for a gluten-free option) and 1 teaspoon of sesame oil (optional).

Serve and garnish with a sprinkle of chopped scallions on top for added freshness and a pop of color.