Miso Soup With Watercress

• 6 cups water
• Small handful dried bonito flakes
• 3 dried shiitake mushrooms
• A 4-inch piece of dried wakame
• 6 tablespoons miso paste (whatever kind you like - sweet white miso makes for a nice, light soup, while aged barley miso gives a full, robust flavour)
• 2 cups watercress, washed

1. Heat the water in a small soup pot.
2. When the bubbles form around the edge, add the bonito.
3. Turn the heat down and simmer for 2 minutes.
4. Turn off the heat and let the broth sit for 5 minutes. Add the shiitakes and wakame to the broth and simmer over low heat for 20 minutes.
5. Remove the shiitakes and wakame.
6. Discard the thick stems from the mushrooms, thinly slice the caps, and slip them back into the broth. Chop the wakame into small pieces, discarding any thick pieces of stem, and return to the pot.
7. In a small bowl, combine the miso paste with a bit of broth and whisk to blend.
8. Pour the mixture back into the pot and let the soup simmer, being careful not to let it boil.
9. Add the watercress at the last minute just to wilt it, and serve.

water, handful dried bonito flakes, shiitake mushrooms, wakame, miso paste

Taken from www.epicurious.com/recipes/member/views/miso-soup-with-watercress-52802011 (may not work)