- 10 -12 cups of water
- 1-2 pieces of Kelp/Kombu seaweed
- 1 large bunch of Watercress/Spring greens/Nettles
- 10-15 Fresh/Dry Shitake mushroom
- 1/2 of Daikon radish/ 1 whole Japanese Sweet Potatoe- cut into bite sizes
- 1 cube of Tofu
- 3-5 Green Onions
- 3-5 Tbs of white/red Miso
Pour water into a soup pot and soak Seaweed and Shitake for 1 plus hours to make "Dashi" or broth (the best broths are made by soaking for 6 plus hours and using dry shitake). Turn broth onto boil and grate the Daikon radish into pot or add bite size Japanese sweet potatoe. Turn heat down- so as to simmer the soup, then add chopped Greens and cubed Tofu. Mix Miso into the soup, tasting each time it is added (make sure not to boil the soup at this time so that the live enzymes are preserved). Turn off heat and add finely chopped Green Onions. Ladle into bowls and Enjoy!!!