Soak the dried kombu in water for at least 30 minutes, or overnight in the fridge for a richer flavor.

Soak the dried shiitake mushrooms in water until softened. Reserve the soaking liquid.

In a pot, combine the water, kombu, and soaked shiitake mushrooms. Bring to a simmer over medium heat.

Add the soy sauce and salt to the pot. Adjust seasoning to taste.

Remove the kombu from the pot. Add the tofu, carrots, and fresh shiitake mushrooms. Simmer for 5-7 minutes, or until the vegetables are tender.

Strain the broth through a fine-mesh sieve to remove any solids.

Ladle the hot broth into serving bowls. Arrange the tofu, carrots, and mushrooms in each bowl. Garnish with a small piece of citrus peel.

Serve immediately.