Shiitake stock lends an especially rich flavor to this hearty soup. If shiitake are omitted, it is best to start with vegetable or kombu stock rather than water.

Ingredients

• 6 cups (1440ml) water or kombu stock
• 5 dried shiitake mushrooms, soaked in the water overnight or for at least 2 hours
• 1 carrot, sliced
• 1 ½ cups (100g) chopped greens (such as kale or mustard greens)
• 1 cup (225g) Mitoku Organic Brown Rice Miso or Mitoku Organic Barley Miso

Preparation method

1. Remove the shiitake from the soaking water, cut off and discard the tough stems, thinly slice the caps, and place in a pot with the soaking water. Bring to a simmer, add sliced carrot, and cook for 5 to 10 mins.
2. Add the greens and cook for 5 to 10 mins more. Turn off heat. Dilute the miso in a little of the broth, then add to soup. Allow to steep briefly before serving.

Recipes by John & Jan Belleme