Shiitake Corn Soup

Place all ingredients in a stock pot. Bring to a boil then lower to a simmer for 30 minutes to 1 hour. If using a thermal cooker (like I did), bring to a boil then place inner thermal pot into the thermal casing and leave overnight.

Adjust seasoning before serving.

Notes:
I always blanch meat/bones before using them in soups. What I do is to boil 2 cups extra water and pour that over the meat/bones and leave for a couple minutes then drain before using them.
If you decide to use dried shiitake, remember to reconstitute with hot water and squeeze all the water out before adding into pot.