I had a flash of culinary inspiration while preparing dinner tonight. Dashi quinoa and fish
Dashi (broth)
Add bonito flakes, kelp, shitakes to water let simmer for 15 minutes.
Skim everything out, chop shitakes and return to broth, add soy sauce.
Toast quionoa in a dry pan for 10 minutes, tossing occasionally until browned then add to broth.
Serve with fish of you choice marinaded in soy, brown sugar, garlic, rice wine vinegar.
Outstandingly delicious.