Remove the shiitake and maitake from the soaking water, and finely chop. Reserve the soaking water.
Heat the oil in a medium soup pot and sauté the onions and mushrooms for 5 to 7 minutes. Add the garlic and sauté another 2 to 3 minutes. Add the sauerkraut and sauerkraut juice, kombu dashi, crumbled bonito flakes, sea salt and pepper. Cover and simmer for 25 to 30 minutes. Add the pasta and cook until tender, about 7 to 10 minutes. Stir in the parsley and serve.
5g fat (41% calories from fat),