Miso soup with shiitake mushrooms 5 dried shiitake mushrooms 6 cups water 1 carrot, peeled and sliced, or 1 small potato, peeled and diced 1½ cups tightly packed chopped greens (such as kale, cabbage, Chinese cabbage, or mustard greens) ¼ cup red miso Soak shiitake in 6 cups water overnight or for at least 2 hours. Remove shiitake (reserve water) and cut off and discard tough stems. Thinly slice the caps and place in pan along with the soaking water. Bring to a simmer. Add carrot and cook 10 minutes. Add greens and cook 5 to 10 minutes more. Turn off heat. Dilute miso in a little of the broth, then add to the soup. Allow to steep briefly before serving. Servings: 4. [Non-text portions of this message have been removed]
