Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        carrots -- sliced
     1/4  cup           fresh garlic chives -- minced
   3                    fresh lovage or celery leaves
   3                    romaine lettuce or Swiss chard leaves -- torn into pieces
   4      package       dried cloud ear or shiitake mushrooms
   1      6 inch piece  dried arame
                        -- dulse, or tombu seaweed
   1      small         fresh or dried hot red pepper
   2      tablespoons   rice wine vinegar
   1      quart         water
   1      cup           dry white wine
   1      teaspoon      dark sesame oil
     1/2  pound         firm tofu -- cut into 1/2-inch
   2      tablespoons   rice or barley miso sauce
                        garlic chive leaves -- for garnish
                        garlic chive flowers -- for garnish

Preparation:

In a large heavy pot, combine all the ingredients above the line. Bring to a boil, then cover, lower the heat to medium-low, and simmer for 30 minutes. Remove the mushrooms and slice thinly, discarding the tough portions. Strain the broth and return it to the pan. Add the tofu and mushrooms and simmer for 5 minutes. Dissolve the miso in a small amount of the broth, stir it into the soup, then immediately remove the pot from the heat. Garnish with minced garlic chive leaves and serve at once. Substitution for the Chinese garlic chives: 1 clove garlic and twice as much volume of fresh chives.