Summer Miso Soup

8 cups cold water
1 6" x 3" piece of konbu (dried seaweed in Japanese store)
12 dried stiitake mushrooms
8 tsp loose sencha green tea
1/4 cup shiro (light) miso
2 tbsp soy sauce
2 tsp Thai fish sauce

Garnish (any of following):
1 package cooked green tea noodles
2 stalks chopped green onion
1 package enoki mushrooms (stems discarded)
1 package silken tofu (small cubes)

1. Konbu + shiitakes + cold water - in pot. Heat & simmer for 15 mins, till soft. Remove from heat. Add green tea and let steep for 30 minutes.
2. Straing, discard konbu & green tea leaves and reserve broth. Slice stems from mushrooms, discard and thinly slice caps and return to broth.
3. Pour broth and mushrooms back into pot and bring to simmer. Mix in miso, soy sauce and fish sauce.
4. Ladle hot soup on top after putting garnishes down.

Bon appetit.