Place the water in a pot and add the kombu and shiitake. Cover and bring to a boil. Reduce the flame to medium-low and simmer about 10 minutes. Add the carrots, daikon, and yellow waxed beans. Cover and simmer until the vegetables are tender. Add the scallions, cover, and simmer for half a minute. Add the kuzu, stirring constantly to prevent lumping. Add enough sea salt to obtain a mild salt taste. Simmer the soup 4 - 5 minutes, then place it in individual serving bowls. Garnish each serving with sprig of watercress or parsley.
Wine Pairing(s)
La Meridiana Bricco Sereno
Pelissero Vanotu
Luca Ferraris Vigna Del Casot
Cantine Sant'Agata Na Vota
Parusso Bussia Vigna Rocche
Nada Barbaresco Riserva Casot
Cantina Del Pino Barbaresco Ovello
Fratelli Revello Rocche del Annunziata
Bricco Rocche 'Prapo' Barolo
Pira Marenca
Calories From Fat 1 Protein 1 Carbohydrates 11 Calories 49
Dietary Fiber 2 Calcium 47 Sodium 40 Vitamin A 999
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