- 5 cups water
- 2 inches of dried alaria (sea vegetable)
- 5-6 fresh shitake mushrooms, sliced thin
- 6 ounces extra firm tofu, diced into ½ inch cubes
- 6 ounces salmon, cubed
- 3 tbsp. unpasteurized barley miso (diluted in a small amount of water)
- 2 scallions, minced
Bring water, alaria, mushrooms and tofu to a boil. Lower the heat and simmer 2-3 minutes. Add salmon and diluted miso. Cook additional 3-5 minutes. Garnish with scallions.