6 cups water
6 shiitake mushroom caps**, sliced (or dried, soaked in 1 cup water for 10 minutes)
10- to 12-inch strip of dried wakame**, soaked and drained according to package directions
2 teaspoons super canola oil
1 large onion, halved and thinly sliced into half-moons
1 tablespoon shoyu**
2 tablespoons miso**, or to taste
1-2 green onions, thinly sliced, for garnish
**available in Asian food markets or some health-food stores
Heat water in a large soup pot over high heat. Remove tough central rib from wakame and slice the fronds into thin strips. Add wakame and mushrooms to water.
Meanwhile, sauté oil and onions over high heat for 5 minutes or until the onions are translucent. Add to soup mixture in pot. Bring to a boil then reduce heat to medium. Add shoyu. Cover and simmer 15-20 minutes. Scoop out about ½ cup soup and pour it over miso, stirring until dissolved. Stir into soup and simmer over low heat, uncovered, 2-3 minutes. Ladle into bowls. Garnish servings with green onions.
Variation: Broccoli, noodles, tofu, carrots, Chinese cabbage, root vegetables, or fresh grated ginger root can be added to soup to vary and enhance flavor.
[Adapted from: A Banquet of Health by Penny Block]