Makes 10-12 cups.
6 inch strip of Wakame
10-12 cups water
1 tsp. Sesame Oil
1 large onion cut in thin crescents
½ small butternut squash cut into thin quarter rounds
½ medium daikon radish
3 Tbsp. Barley Miso
Soak wakame in 2 cups cold water until softened, 10-15 minutes. Drain wakame and reserve soaking water. Separate the leaves from the stem and cut the leaves into ½ inch squares and the stem into thin rounds. Heat the rest of the water. Heat the oil in a pan and sauté onion until transparent. Add squash and sauté 1-2 minutes. Add daikon and sauté 1-2 minutes more. Place wakame stems on top of the vegetables. Add reserve soaking water and boiling water, being careful not to disturb layers. Cover pan and bring to a boil. Simmer 40 minutes over low heat. Add wakame leaves and simmer another 5 minutes. Dilute miso with ¼ cup of the hot broth, then mix with soup and serve. If you wish to serve only part of the soup, ladle that amount into another pan and season with a portion of 1 tablespoon miso per 4 cups soup.