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miso soup

-excerpted from Lenore's Natural Cuisine cookbook

Dried shiitake mushrooms add an earthy flavor and color contrast to green leeks. They are reputed by traditional medicine to help dissolve fat and cysts. Adapted from Jeff Woodward's recipe in The Healing Power of Food.


6 dried shiitake 
1 6-inch strip wakame
1/4 tsp. sesame oil
1 cup leeks, cut into 
  1-inch matchsticks

2 cups green cabbage, 
5 cups boiling water
3 TBS. brown rice miso


1. Rinse shiitake mushrooms and place in a small bowl. Cover them with boiling water and soak for 15 minutes. Place a plate over the bowl to hold in the heat.
2. Meanwhile, cover wakame with water and soak for 5 minutes. The, cut it into 1/2-inch squares. Set aside.
3. Cut off mushroom stems and discard. Cut caps into 1/4-inch strips. 
4. In a 4-quart pot, heat oil. SautÚ leeks and mushrooms 5 minutes.
5. Add cabbage to the pot. SautÚ 5 minutes.
6. Add wakame and 5 cups boiling water to the pot. Simmer covered for 30 minutes.
7. In a small bowl, puree miso in a little hot broth with a spoon or whisk. Return pureÚ to the pot.


*Substitute barley miso for brown rice miso.
*For added flavor, add 1/2 teaspoon of Herbamere« seasoning to step #6.

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