Instructions: If using dried shiitake mushrooms, soak for 30 minutes in enough hot water to cover. Set aside.

Lay puff pastry sheet on a floured work surface and roll out to about 1/8 inch thick. Cut into four equal squares. Put on a plate and refrigerate until needed.

Drain shiitake mushrooms. Remove stems and discard. Slice. In a soup pot, saute garlic and ginger in oil for one minute. Add cabbage, carrots and mushrooms, and cook until almost tender. Add miso, soy sauce, hot bean paste and stock. Bring to a boil, then turn off heat. Add green onion, tofu and water chestnuts.

Ladle soup into four oven-safe bowls. Brush edges and top lip of bowls with egg wash. Cover each bowl with pastry and brush with remaining egg wash. Bake until golden brown, about 10 minutes.

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