Savory Shiitake and Miso Soup

1.Place dried shiitake mushrooms in a bowl and cover with hot water. Let soak for 10 minutes until softened. Reserve the soaking liquid, remove stems, and slice the mushrooms thinly.

2.In a medium saucepan, combine 4 cups filtered water with the reserved mushroom soaking liquid (strain if gritty). Bring to a gentle simmer over medium heat.

3.Add sliced shiitake mushrooms, wakame, carrot, and ginger to the pot. Simmer for 5-7 minutes until vegetables are tender.

4.Reduce heat to low. In a small bowl, dissolve miso paste with a ladleful of hot broth from the pot, then stir the miso mixture back into the soup. Do not boil after adding miso to preserve its probiotics and flavor.

5.Add tofu cubes, tamari, and sesame oil. Simmer gently for 2 minutes to warm the tofu.

6.Stir in chopped spinach or seasonal greens and half the scallions. Cook for 1 minute, just until wilted. Taste and adjust seasoning with sea salt and black pepper if desired.

7.Ladle soup into bowls and garnish with remaining scallions. Serve immediately.