Seaweed and Dried Shiitake Mushroom Miso Soup

1.Place the dried shiitake mushrooms in a small bowl and cover with warm water. Let them soak for 20 minutes until fully rehydrated, then squeeze out excess liquid and slice if needed. Reserve the soaking liquid.

2.In a medium pot, bring 4 cups of filtered water to a gentle simmer over medium heat (for extra flavor, you can include the reserved mushroom soaking liquid, straining out any grit).

3.Add dashi granules and stir until fully dissolved to create the base broth.

4.Stir in the dried wakame seaweed and let it rehydrate for 3-4 minutes.

5.Add the rehydrated shiitake mushrooms and enoki mushrooms to the pot. Simmer for 8-10 minutes, or until the mushrooms are tender and the seaweed is fully expanded.

6.In a small bowl, mix the miso paste with a ladleful of hot broth from the pot, whisking until smooth. Return the miso mixture to the soup, stirring gently. (Do not boil after adding miso to preserve its flavor and nutrients.)

7.Add soy sauce and toasted sesame oil, stirring to combine. Taste and adjust seasoning if needed.

8.Ladle the soup into bowls. Garnish with sliced spring onions, nori strips, and toasted sesame seeds if desired.

9.Serve immediately while hot.