6 Shitake Mushrooms, cleaned thoroughly
2 T. Nama Shoyu
1 T. Umeboshi Vinegar, or apple cider vinegar
4 Medium Pieces Wakame Seaweed
6 Cups Warm Water
3 T. Scallions, minced for garnish
2 T. Dulse seaweed, chopped
Celtic Sea salt, to taste
1 Onion, quartered, and sliced thin
Cayenne Pepper, to taste
3 Cloves Garlic, chopped
Edible flowers for garnishing (optional)
2 T. Ginger, minced
2 Cups Fresh Coconut Water and Meat Powder (2 T. Dehydrated,
Vegetable Stock optional)
Rinse mushrooms and wakame and soak in two cups warm water with the dehydrated vegetable stock powder for about 15 minutes or until soft. Save this water.
In a Blendtec or Vitamix blender, place the seaweed water, onion, garlic, ginger and (optional) coconut meat and water and blend.
Slice the mushrooms thin and chop the seaweed. Cut off the stems of the mushrooms and discard. Add mushrooms and wakame to a soup tureen or bowl with the remaining 4 cups of warm water and the mixture from the blender. Add the dulse.
Season according to taste with celtic sea salt, nama shoyu, pepper and vinegar. Add minced scallions and edible flowers and serve chilled or in Winter place in an Excalibur Dehydrator at 108 degrees for 2-4 hours before adding the edible flowers and serving.
