Nameko And Lobster Mushroom Soup

• 5 cups water
• 1 (3 x 6-inch) piece kombu (dried seaweed), rinsed
• 4 ounces uncooked bacon
• 3 cups nameko mushrooms (about 6 ounces)
• 1 cup chopped lobster mushrooms (about 1 ounce)
• 1 cup thinly sliced baby bok choy
• 1 tablespoon lower-sodium soy sauce
• 1 tablespoon rice wine vinegar
• Cilantro leaves (optional)

1. Combine 5 cups water and kombu in a medium saucepan; bring to a boil. Remove from heat; let stand 20 minutes. Discard kombu. Add bacon to broth; bring to a boil. Reduce heat, and simmer 30 minutes. Strain broth through a cheesecloth-lined sieve into a bowl. Skim any fat from the surface; discard fat.
2. Return broth to saucepan; bring to a boil. Add mushrooms; reduce heat, and simmer 3 minutes. Stir in bok choy, soy sauce, and vinegar. Garnish with cilantro, if desired. Serve immediately.

water, bacon, mushrooms, lobster mushrooms, choy, lower, rice wine vinegar, cilantro

Taken from www.myrecipes.com/recipe/nameko-lobster-mushroom-soup (may not work)