I make a Japanese-inspired mushroom soup using a broth flavored with dried mushrooms, seaweed, bonito flakes. Mushrooms and seaweed are a very healthy but luxurious combination. I like this soup a lot after a long, cold day. It is deeply satisfying but light and purifying, somehow. The use of Korean dried seaweed as a garnish is gilding the lily, I know, but I can’t resist the wonderful depth of flavor and saltiness it brings.

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