I love millet–from its sunny yellow color to its creamy, comforting texture to the fact that it aids in digestion. This millet soup is more than just delicious. Its warming character and sweet vegetables relax the body; keep up warm in cool weather enable us to face life with a calm, centered attitude.
Makes 3-4 servings
1/2 sweet yellow onion, diced
¼ head green cabbage, diced
1-inch piece wakame, soaked until tender, diced
½ cup yellow millet, rinsed well
4-5 cups spring or filtered water
½ cup fresh/frozen organic corn kernels
1-2 scallions, thinly sliced on the diagonal, for garnish
Layer onion, cabbage, wakame and millet in a soup pot. Add water, cover and bring to a boil. Reduce heat to low simmer until vegetables are soft and millet is creamy, about 25 minutes.
Remove a small amount of liquid use to dissolve miso. Stir miso mixture, corn and greens into the pot and simmer for 3 to 4 minutes, uncovered, to activate enzymes in miso. Serve hot, garnished with scallions.