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• 1 dried Shiitake mushroom - soak 10 min. remove stem
  and slice thinly
• 1 onion cut in half moons
• 1 corn on the cob
• 1/2 cup sliced savoy or other cabbage
• 1/4 cup carrot diced small
• 1 stalk celery cut lengthwise and sliced in thin
  diagonals
• 1 tsp instant wakame sea vegetable
• 3-4 tsp Mugi Miso
• garnish: small bunch of parsley - washed, dried and
  chopped finely

Instructions:

1. Cut the corn off the cob, careful not to cut it off too close to the cob.
2. Bring 3-4 cups of water with corn cob, shiitake mushroom and soaking water to a boil on
   medium flame.
3. When the water boils add the onion and simmer gently boil for 5 min.
4. Remove the corn cob.
5. Now add the rest of the vegetables one at a time leaving a little minute between each vegetable.
   First the carrot, cabbage, corn and wakame and finally the celery.
6. Put your miso in a cup and dilute it with a little soup broth and add it to the pot.
7. Gently simmer the miso for 2-3 min. and serve right away with parsley garnish.

• 1 cup pumpkin (winter squash) cut in 2cm cubes
• 1 cup cauliflower cut in about 2-3cm flowerets
• small bunch string beans cut in bite size pieces
• 1/2 cup leek - cut in half lengthwise, cleaned and sliced in 2cm wide diagonals
  (you can use the white and green part of the leek as long as it is not too tough)
• 1 tsp instant wakame flakes
• 3-4 tsp Mugi Miso
• 1 spring onion - washed and chopped finely

Instructions:

1. Bring 3-4 cups of water to boil.
2. Add the pumpkin and let it simmer about 5 min. till slightly tender.
3. Add the string beans and the cauliflower.
4. After another few min. add the leek and the wakame.
5. Dilute the miso in a little soup broth and gently simmer another 2-3 min.
6. Serve ASAP with garnish of spring onion!

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