2 qts. stock or water
2 sm. strips kombu (sea vegetable)
3 to 4 shitake mushrooms
2 tsp. fresh ginger
1/4 c. miso (shiro or kome)
1/2 c. water
2/3 carrots for flowers
3 scallions, sliced thin for garnish

Rinse komu and shitake mushrooms, place in stock or water. Add ginger. Bring to a boil, lower flame, simmer for 1/2 hour. Remove kombu and shitake. Slice kombu into long 1 inch strips, then slice across strips thinly. Cut mushroom stems off caps. Slice mushroom caps thinly. Return kombu and shitake to stock. Simmer gently. Cut carrot flowers, add to stock 10 minutes before serving, so the carrots will cook slightly. Five minutes before serving, add miso dissolved in 1/2 cup water.