- 8 cups purified water
- 4 dried shiitake mushroom caps
- 1 dried lotus root (1-2 ounces)
- One 3-inch piece kombu (a thick, dark-green seaweed)
- Four ½-inch slices firm tofu, cut into bite-size pieces
- 12 snow peas, washed with tips removed
- 1 tbsp. miso paste, dissolved in ¼ cup purified water
- 1 tsp. tamari
- 2 cups watercress, thoroughly washed in cold water and chopped into 1-inch pieces
- ¼ cup scallions
- Optional: Toasted nori (seaweed)
Bring water to a boil in large pot. Add mushroom caps, lotus root and kombu. Turn off heat. Let stand at least 45 minutes. Remove mushroom caps from water. Squeeze or pat dry to eliminate excess moisture and thinly slice. Return mushroom caps to water; bring to a boil. Reduce heat to medium; cook 40 minutes. Add tofu; cook 4 minutes. Add snow peas; cook 1 minute. Add miso paste; turn off heat. Add tamari. Serve over watercress. Garnish with scallions and toasted nori. Serves 8.
Tip: Lotus root and shiitake mushrooms are known for their potent antioxidant properties that help remove excess mucus and relieve aches and pains.