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Ingredients
  • 6 cups of water
  • 1 tbsp extra-virgin olive oil
  • 1 cup shiitake mushrooms, sliced
  • ¼ cup wakame seaweed
  • 1 cup kale, stems removed and roughly chopped
  • 4 garlic cloves, minced
  • 1 onion, diced
  • 1 tsp powdered turmeric
  • 1 inch fresh ginger, grated
  • 1 tbsp. miso paste
  • 1 tsp sea salt
  • ½ tsp. black pepper
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