1 inch piece of dulse, soaked for 10 seconds before cooking
1 tablespoon mirin
6 large leaves of kale, cut into bite size pieces
1 teaspoon rosemary
Celtic Sea Salt
If you use the dried shitake mushrooms, presoak them for 10 minutes until they soften. Hand squeeze the excess liquid from the mushrooms into the wok. Slice the caps and discard the stems. Heat wok. Add the mushrooms and soaking water, mirin, dulse. Simmer for 3 minutes. Add herbs and honey. Simmer for 2 minutes. Add kale. Simmer until bright green, or longer if you want the kale tender.