Spring Cleansing Miso Soup

 

1 strip of dried wakame, soaked for 10 min. and finely chopped

2 dried shiitake mushrooms, soaked and sliced

4 cups of water

1 small beet, washed and cut in matchsticks

1 shallot, sliced in half moons

Dandelion-leek miso

1 cup of arugula, washed and chopped

½ cup of mung bean sprouts

Juice of ½ lemon

Chopped chives for garnish

 

Place shiitake mushrooms with their soaking water, wakame, beets and shallot in a small pot, add water and bring to a boil covered over a medium flame. Lower the flame and simmer for 15-20 minutes. In a separate  cup, dissolve miso with a small amount of the soup broth (1 tsp miso per cup of liquid). Lower the flame under the soup pot to stop it from boiling and add dissolved miso to the soup. Let simmer for 5 minutes, add lemon juice, arugula and sprouts. Serve garnished with chives.