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.