Reconstitute shiitake about 20 minutes; slice and discard stem.  Soak a small piece of wakame in cold water 3-5 minutes.  Slice wakame if using the strips.  Bring water to a boil; add shiitake and the shiitake soaking water being careful not to use any sediment that settles to the bottom.  Cover and simmer 15 minutes.  Add greens and wakame and leeks if you are using them. 

Cover and simmer for 7-8 minutes.  Stir in soy sauce.  If using miso, add at this point and simmer very gently for 3 minutes.  Turn off heat and add grated carrots, grated daikon, mung bean sprouts, and the vinegar or lemon.  You can also add fresh chives, watercress or scallions. This recipe makes a single serving.  You can double or triple the recipe.

*** You can use miso in this recipe instead of soy sauce. Best quality miso is South River Brand available only at Health Food stores in refrigerated section.  It is in a glass jar.  Any of their varieties are good. You can also purchase South River Miso online at www.southrivermiso.com.   If the miso is lighter in color, the taste will be milder.  Next best brand is Miso Master and should be available at any health food store.  It comes refrigerated in a one pound plastic tub.  Do not buy the packaged miso that is not refrigerated.  Miso keeps indefinitely in the refrigerator.  Use rice miso or shiro miso or wild dandelion and leek miso, or red miso.

Miso is low in calories and fat, and is considered a medicinal food with numerous health benefits.  Miso contains lactic acid, bacteria and enzymes which aid digestion and food assimilation. Studies show that those who regularly use miso suffer significantly less from cancer and heart disease.  It contains Amino acids, B12, minerals (including calcium, iron).  Miso helps protect the body against radiation and heavy metal poisoning.  Miso has 25x more genistein (a potent anticancer agent) than unfermented soy foods such as tofu and soymilk; protects cells from free radicals and aging.  The lactobacillus fermentation increases the quantity, availability, digestibility and assimilability of nutrients. 

Miso is effective in reducing chronic pain.  Breaks down and discharges cholesterol, neutralizes the effects of smoking and environmental pollution, alkalizes the blood, prevents radiation sickness, neutralizes the effects of chemicals, medicines, and a poor diet, and strengthens blood quality. Miso contains lactic acid bacteria and enzymes which aid digestion and food assimilation.

Wakame and other Seaweeds are sea plants that contain 10-20x the minerals of land plants and an abundance of vitamins and other elements necessary for metabolism.  They remove radioactive and toxic metal wastes from the body.  Seaweed softens hardened areas and masses in the body. Seaweed detoxifies, transforms phlegm, is a diuretic, removes residues of radiation in the body, acts as a lymphatic cleaner, improves metabolism, alkalizes the blood, and alleviates liver stagnation. 

Seaweeds are beneficial for weight loss and for lowering cholesterol and fat in the blood.  Also have a beneficial effect to the thyroid.  Useful in the treatment of nodules, lumps, swollen lymph glands, edema, chronic coughs with phlegm, skin diseases, tumors, cancer and fibroids.