30 grams dried bonito flakes

3 dried shitake mishrooms

3 T. dried wakame, shredded

6 T. miso paste, in this case, red

2 C. watercress leaves (or argula)

 

Heat the water in a pot until just ready to boil, then add the bonito flakes.  Turn the temperature down a bit and simmer for two minutes.  Remove from the heat and let stand 5 minutes, then strain the bonito flakes out and discard.  Add the mushrooms and the wakame and return to heat.  Simmer the soup over low for 20 minutes.  Spoon out the mushrooms and cut into thin strips, discarding the stems.  Return the mushrooms to the soup. In a small bowl, whisk together the miso paste and a bit of the broth from the post, then pour back into the soup.  Continue to let the soup simmer.  Just before serving, add the watercress and heat just so it wilts.  Serve and dive in.

 

 

Yield:

Calories:

Fat:

Fiber: