In a bowl, soak dried shiitake mushrooms for at least 1 hour at room temperature until they are soft. If using fresh shiitake mushrooms, this step can be skipped.
Soak dried seaweed and lily flowers in warm water for 10 minutes, separately. Rinse and drain well. Cut seaweeds into 1 × 2-inch slices. Trim the ends off the lily flowers.
To make the Shiitake mushroom dashi: In a saucepan, bring water to a boil. Add the mushrooms and seaweeds to the boiling water and let it boil for 1 minute. Once the water is boiling, reduce the heat to low and let the stock simmer for 30 minutes. This step can be made ahead.
Meanwhile, cut the napa cabbage leaves into 1 × 2-inch slices. Add the cabbage leaves and lily flowers into the dashi. Let it boil for 3 minutes until the cabbage is soft. Turn off heat, add miso paste, and stir to help the miso paste mix well.
Garnish with green onion and serve hot.
Miso Soup with Shiitake Mushroom https://lightorangebean.com/miso-soup-shiitake-mushroom/