Soak the shiitake in hot water to cover for 20 minutes. Remove shiitake, slice and discard the stems. Reserve the soaking water. Slice the caps. Heat up oil in a soup pot, sauté onions, garlic and leek for 5 to 7 minutes. Add shiitake, kombu and water. Cover and bring to a boil. Turn flame to medium-low, simmer 5 minutes, remove kombu and set aside for later use or discard. Cover and simmer another 20 minutes. Reduce flame to low, add shoyu, thyme, and marjoram. Simmer another 5 minutes. Add chopped kale and simmer 2 minutes. Place 2 slices of baguette in each individual bowl. Ladle the soup over the bread and garnish with chives or green onions.
1g fat (15% calories from fat),