Instructions: Rinse and drain shiitakes. Trim off and discard stems. Thinly slice mushroom caps.

In a 4- to 5-quart pan, combine mushrooms, broth, rice, onion, and 2 cups water. Cover and bring to a boil over high heat. Reduce heat and simmer 10 minutes.

Meanwhile, scrub clams under cool running water. Discard any that do not close when touched.

Add clams to pan, turn heat to high, cover, and bring to a boil again. Reduce heat and simmer until clams open, about 10 minutes more.

Stir in mizuna, then ladle soup into wide bowls.

This recipe yields 4 servings.

Comments: After I made a sweep of Seattles Pike Place Market to create dinner for a company of local friends, one guest - Tomoko Matsuno - was intrigued by this shop-and-serve concept. She invited me to stroll through her familys market, the magnificently stocked Uwajimaya, and create an extemporaneous meal with my choices. Although the menu followed no specific ethnic pattern, what emerged as Tomo and I cooked was quite Asian from my perspective, very Western from hers. The refreshing and easy soup from that meal has had many a repeat performance.

Regular mushrooms, including their stems, can be used in place of the shiitakes; mustard greens can be used instead of mizuna. Season to taste with soy sauce.

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