Ingredients
- 6 cups water (filtered is best)
50 grams dried bonito flakes
3 dried shitake mushrooms
4" piece of dried wakame
6 tablespoons miso paste (whatever kind you like—sweet white miso makes for a nice, light soup while aged barley gives a full, robust flavor)
2 cups watercress leaves
Description
You Can Make The Broth Early In The Week And Add The Miso As You Eat. Also, You Can Eat This Plain, With The Watercress, Or Bulk It Up With Other Thinly Sliced Vegetables (mushrooms, Zuchinni, Carrots, Etc.)
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