1 lb. fresh oysters
6 shitake mushrooms
2 green onions
8 oz. shirataki
1 sm. head Chinese cabbage
1 block tofu
2 carrots

BROTH:

4 oz. miso
1 tbsp. mirin
2 c. dashi stock
Salt to taste

Soak and rinse oysters in cold water for 5 minutes, drain. Soak shitake mushrooms in hot water for 20 minutes, drain well, save water for stock. Cut stems from shitake mushrooms, set aside. Cut Chinese cabbage into 2 inch squares. Cut green onions diagonally into 1 inch thick slices. Cut tofu into cubes, drain. Cut carrots into 1/4 inch slices crosswise.

In a saucepan, heat miso on medium heat for 5 minutes. Add dashi stock, mirin and salt and dissolve well. Prepare large skillet and arrange all ingredients. our broth in skillet and cook on high heat to boil, reduce heat to medium-low and simmer. Serve hot. Makes 6 servings.