Mushroom Miso Broth

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  • 8 cups filtered water
  • 3 strips wakame, soaked in cold water for 5 minutes, then chopped
  • 1/2 pound shiitake mushrooms, stems removed and sliced
  • 4 to 6 tablespoons white miso, dissolved in 1 cup warm mushroom broth
  • 2 to 3 tablespoons grated fresh ginger


Bring water to a boil in a 3-quart pot set over medium-high heat. Add wakame and mushrooms and reduce heat to medium-low. Simmer for 5 minutes.

Add miso and fresh ginger. Serve hot.

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