1eachyellow onion, peeled, halved and thinly sliced
¼cupminced garlic
¼cuppeeled and minced fresh ginger
½cupshoyu or tamari soy saucecoconut aminos works as a gluten free option
1 to 2tspcayenneto taste
2tspbrown rice vinegar
2tspasian sesame oil
Instructions
Place the dried shiitake mushrooms and the arame in 2 separate bowls and pour 4½ cups of hot water over each. Let sit for 15 minutes each.
Drain the mushrooms and reserve the water. Thinly slice the mushrooms.
Drain and rinse the arame and discard the water. Coarsely chop the arame.
Heat the oil in a saute pan and cook the onion, garlic, and ginger until softened, about 10 minutes.
Transfer to a soup pot and add the shoyu or tamari soy sauce, cayenne, vinegar, and sesame oil.
Add the reserved mushroom water, mushrooms, arame, and an additional 4½ cups of water to the pot. Bring to a boil, reduce the heat, and simmer, uncovered, for 10 minutes.