Miso Soup I

Number of Servings

4

Ingredients

2 dried sihtake mushrooms,2" piece of kombu,1/4 cup sliced fennel, 1/4 cup julienned carrots,1 Tbls. plus 1 tsp. barley miso,1/2 cup chopper watercress

Directions

1. In a small bowl, pour 1 cup hot water over the mushrooms; let sit for 20-25 minutes or until softened.Reserve the liquid; remove and discard the stems and slice the caps. Strain the mushroom liquid into a 4-cup glass measuring cup and set aside.

2. In a small bowl, pour 1 cup water over kombu; let sit 10 minutes. Reserve the liquid. Slice the kombu into thin strips. Strain the kombu liquid into the mushroom liquid and then top off the 4-cup measure with water.

3. In a medium saucepan bring liquid, mushrooms and kombu to a boil.
Add fennel and carrots.
Reduce heat and simmer 3/4 minutes or until the vegetables are crisp- tender.

4. Stir 1/4 cup hot liquid into miso to form a paste.
With soup at a simmer, not a boil, stir miso into the soup.
Add more miso for a saltier soup.

5. Add watercress and serve immediately.

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