Ozoni (Japanese Miso Soup)

(Kaylee Correa)

4 dried shiitake mushrooms

handful of ebe (dried shrimp)

3 - 4 pieces kombu (dried kelp), each 6 x 6 inches, brushed clean

5 - 6 T. shoyu (soy sauce)

1 large daikon radish, peeled and cut into half-moon slices

6 mochi (sweet rice cakes)

1 bunch mizuna, cut into strips

Soak shiitake mushrooms in water to soften, then drain, slice, and set aside.

Soak kombu to soften, then drain, and set aside.

Fill a 10 – 12 inch pot 3/4 full with water.

Add ebe, bring water to boil, and cook for about 5 minutes.

Add kombu and continue to boil for about 5 – 8 minutes.

Remove and discard kombu, and continue to cook for 5 more minutes over high heat.

Lower heat to medium and add shoyu, daikon, shiitake mushrooms, and mochi.

Allow mochi to soften.

Serve with mizuna.

(Read Turning Point, the story that accompanies this recipe.)