Ingredients

• 1⁄2 tsp light sesame oil

• Thyme, pinch

• 2 dried shiitake mushrooms

• 1 onion, cut lengthwise into slices

• 1 carrot, cut into rounds

• 1 small rutabaga cut into wedges

• 1 small daikon, cut into half rounds

• 1⁄4 cup Summer Blend Seaweed Soup Mix (Kelp and Alaria)

• 1 stalk celery, 1⁄4” slices

• 1 cup green beans or other summer veggies

• 1 cup parsley, chopped

• Shoyu, dash

• 4-5 cups water or stock

Directions

1. Soak seaweed soup mix until tender. Rehydrate and dice shiitakes. Save and use the soak waters!

2. Heat oil in soup pot over med-low heat. Add onion and cook until translucent (about 5 minutes). Add a pinch of thyme.

3. Add root vegetables, celery, mushrooms and seaweed soup mix and cook 2-3 minutes, stirring occasionally.

4. Gently add 4-5 cups water or stock and bring to a boil. Reduce heat, cover and simmer 20 minutes. Add summer veggies and season very lightly with shoyu. Simmer 10 minutes more. Stir in parsley. Adjust seasoning.

5. Serve garnished with additional parsley or sliced scallions.