MISO SOUP WITH SHIITAKE MUSHROOMS AND KOMBU DASHI | WARREN KING

Ingredients

• 4 cups of spring water
• 2-3 shiitake mushroom, soaked and cut
• 1 small piece of kombu – sea vegetable
• ½ cup onions, sliced into thin half-moons
• 1 tbsp wakame- seavegetable flakes
• 2 carrot sliced and quartered
• 4 tsp brown rice miso (or other miso), to taste, diluted and pureed with a little bit of warm water
• Scallions for garnish (or parsley)