MISO, SHITAKE MUSHROOM, SEAWOOD SOUP
Ingredients:
6 whole dried medium shitake mushrooms
6 cups warm water
4 medium sized pieces wakame seaweed
2 TBS chopped dulse seaweed
1 medium onion, quartered and sliced thin
3 medium cloves garlic, chopped
2 TBS minced fresh ginger,
2 TBS soy sauce
1 TBS rice vinegar
3 TBS minced scallion greens for garnish if locally available
salt and white pepper to taste
2 TBS miso
Directions:
Rinse mushrooms and wakame and soak in 2 cups of warm water for about 10
minutes, or until soft. Save water.
Heat 1 TBS seaweed water in medium sized soup pot. Sauté onion in seaweed water
over medium heat for about 5 minutes stirring frequently. Add garlic, ginger and
continue to sauté for another minute
When mushrooms and wakame are soft, slice the mushrooms thin and chop the
seaweed. Cut out stems when slicing mushrooms and discard. Add to soup pot along
with soaking water, and 4 more cups of water. Bring to a boil on high heat. Add dulse.
Once it comes to a boil, reduce heat to medium and simmer uncovered for about 10
minutes. Season with salt, pepper, soy sauce and rice vinegar. Add minced scallion
and serve. Stir in miso at the end of cooking. Serves 4.
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