MISO-SHIRU

Steps:

• Wipe the kelp with a damp cloth and score on one side release to release its flavor. Pour the stock into a deep saucepan and add the kelp. Heat the stock to just warm, then transfer about 1/2 cup to a small bowl and continue to hear the remaining stock until boiling. Remove the kelp. Drain the mushrooms and discard the stems. Finely shred the caps and add to the soup. Whisk the miso with the reserved 1/2 cup of stock (this step ensures that the miso will mix evenly into the soup; if added undiluted to the boiling stock it will break into small lumps instead of amalgamating). Cut the bean curd into small dice. Trim and diagonally slice the green onion. Slowly add the miso mixture to the soup and simmer for a few minutes, then add the bean curd and green onion Warm through, then transfer to soup bowls and garnish with watercress. Serve immediately.