In the Larousse Gastronomique, I read about a "cherry soup" that was made by boiling (pitted) cherries in equal parts red wine and water. I found it too boring, so I decided to write a Japanese "take" on it.

This is supposed to be either an "after-lunch" soup, or an afternoon soup.

1/2 pound cherries, pitted
1 tablespoon fresh ginger, chopped
1 tablespoon Mirin
2 tablespoon oyster sauce
3 cup sake
2 tablespoon miso paste
4 cup boiling water
4 cup sake
1 stalk green onion, thinly sliced
40 crosne, blanched, or 4 water chestnuts, peeled and diced
fresh gingko leaves for garnish

1) Heat oyster sauce and mirin in a large wok over high heat. Begin stirfrying cherries and ginger for 5 minutes
2) Combine miso paste with 1 cup sake and add 3 tablespoons of miso + sake mixture to wok, while stirfrying. Stirfry until sake evaporates. Repeat until all of miso + sake mixture is used up.
3) Turn heat to low. Add remaining sake, boiling water, green onions, and crosne. Let simmer until reduced by 1/2.
4) Ladle into soupbowls, and garnish with gingko leaves.