Cantonese vegetarian stock

Cover the soybeans and dried shiitake with cool water, leaving an inch or two above them, and soak at least a couple of hours or overnight.

Put everything in a pot with about four litres of cool water, including the shiitake soaking liquid.

Cover and bring to a boil, then drop to about medium-low and let it bubble at a heavier boil than a Western stock until reduced by about half, about three hours.

Season with the rock sugar to balance the grassiness of the soybean.

Once dissolved, strain. The solids can be repurposed, for instance in a braise.

The stock is unseasoned; to drink it straight, add a little salt and optionally a little MSG.