Kandice Kumasi Baachan's Miso Soup

6 dried shiitake mushrooms (reconstitute in water + save liquid for veggie stock!)

 2 large potatoes, cubed 

1 cup fish stock (try vegetable stock if not available) 

1 piece kombu (a type of seaweed used for stock)*

 1 yellow onion, finely chopped 

1 carrot, thinly sliced on the bias 

1 block of firm tofu, cubed 2 tablespoons dried wakame (smaller seaweed leaves) 

2 tablespoons brown miso paste 

1 tablespoon white miso paste 

2 tablespoons chopped green onion, to garnish  

Soak the dried mushrooms in warm water for 10 minutes. Drain and reserve the liquid. 

Add the potatoes to 4 cups of water in a large pot and bring the water to a boil. Once the potatoes are almost fork-tender, reduce the heat to a low simmer. Add the fish stock, kombu, yellow onion, carrot, firm tofu, sliced shiitake mushrooms and wakame. Cook all veggie throughly. 

 Add both types of miso paste and mash them into the soup until thoroughly dissolved.