Miso Soup With Spring Greens

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1 cup dried kombu or other shredded seaweed (about 1 ounce)

4 cups water

1/4 cup yellow miso (soybean paste)

1 teaspoon olive oil

1 1/4 cups shredded peeled daikon radish or sliced radish

1/4 cup shredded carrot

2 tablespoons chopped green onion bottoms

2 cups trimmed watercress (about 1 bunch) or arugula

2 teaspoons chopped fresh dill

1 teaspoon fresh lemon juice

2 tablespoons chopped green onion tops

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