Name: Seaweed and Mushroom Miso Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 4 cups filtered water; 2 teaspoons dashi granules (vegan or regular, as preferred); 2 tablespoons dried wakame seaweed; 200 g (about 7 oz) fresh shiitake mushrooms, stems removed and sliced; 100 g (about 3.5 oz) enoki mushrooms, trimmed; 3 tablespoons white miso paste; 2 spring onions, thinly sliced; 1 tablespoon soy sauce (or tamari for gluten-free); 1 teaspoon toasted sesame oil; 1 sheet nori, cut into thin strips (optional, for garnish); 1 teaspoon toasted sesame seeds (optional, for garnish)

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