1 cup of dried black beans, soaked for 8 hours or overnight with a splash of Apple Cider Vinegar
1 piece of kombu seaweed
6 cups of water
1/2 tsp of fennel seeds
2 cloves garlic
6 dried shiitake mushrooms
1/4 cup of diakon radish or carrot
1 oz of arame seaweed, soaked in water for 5-7 minutes, drain
1 oz of wakame seaweed, soaked for 5-7 minutes, drain
1 Tbsp unpasteurized miso, diluted in 1/2 cup of water
fresh chopped green onions to top
Place drained and rinsed black beans in a soup pot with 6 cups of water and kombu. Cook for 1 hour.
Put in ginger, fennel, carrot or daikon, and shiitakes.
Cook for another 30-45 minutes. Check the beans for softness. When the beans are still firm soft, add in arame, wakame and a pinch of sea salt.
Cook until beans are soft and flavors harmonize. Take off heat and add miso and top with chopped green onions.