Ingredients
1 1/2 c shiitake mushrooms (stems trimmed and thinly sliced)
2 tsp olive oil
1/2 c green onions (thinly sliced)
1 tbsp garlic (minced)
1 tbsp ginger (minced)
4 c water or vegetable stock
1/3 c Mekabu seaweek (dried)
2 c Swiss chard leaves (roughly chopped)
2 tbsp red miso (or other miso of choice)
2 tbsp sesame seeds
Directions
In a large saucepan, saute the mushrooms in the oil for 3 minutes. Add the green onion, garlic, and ginger, and saute an additional 2 minutes. Add the water, Mekabu, and Swiss chard and stir well to combine. Bring the mixture to a boil, and allow to boil for 3 minutes. In a small bowl, stir together the miso and a little of the cooking liquid from the saucepan. Add the miso mixture to the pot, stir well to combine, and remove the soup from the heat. Sprinkle sesame seeds over individual servings.
