|Source: Adapted From The Moosewood Cooks at Home|
|Prep time: 45 minutes||Cooking time: 30 minutes||Total time: 1 1/4 hours|
Shiitakes bring an intense, woody flavor to the foods they are served with and are a good source of vitamins and minerals.
Place the sliced shiitakes in a heat-proof bowl, cover with boiling water, and set aside for about 10 minutes.
In a soup pot, cover the carrots with 3½ cups of the stock or water and bring to a boil. Lower the heat and simmer for about 10 minutes, until the carrots are crisp-tender.
Add the shiitakes and their soaking liquid to the carrots and stock. Stir in the greens and continue to simmer for about 5 minutes until they are just tender or wilted.
In a small bowl, blend both misos with the remaining ½ cup of stock. Cut the tofu into ½-inch cubes. Stir the miso mixture into the soup, add the tofu, and heat gently. Be careful not to let the soup boil.
Garnish the soup with scallions and nori flakes.