4 dried shitake mushrooms
handul 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 shitake 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, shitake mushrooms, and mochi.
Allow mochi to soften.
Serve with mizuna.