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Cooking Teacher

Miso Soup with Sautéed Greens

The perfect soup…and easy?

 

Makes 2-3 servings

Ingredient List: 

2-inch piece wakame, soaked until tender
4 fresh shiitake mushrooms, stems removed, thinly sliced
spring or filtered water
½ yellow onion, thin half-moon slices
1 carrot, thin oblong slices
2 teaspoons barley miso
3-4 leaves kale or collard greens, rinsed well
extra virgin olive oil
½ red onion, finely diced
1/4 red bell pepper, roasted over an open flame, peeled, seeded, sliced into thin ribbons

Step By Step Instructions: 

Drain the wakame, reserving the soaking water, and slice into bite size pieces. Place the wakame, shiitake and all the soaking water in a medium soup pot, along with enough fresh water to equal 4 cups. Turn heat to medium and bring to a boil, covered. Add onion and carrot, cover and return to the boil. 

Reduce heat to low and cook until carrot is tender, about 6 minutes. Remove a small amount of broth, dissolve the miso and stir into soup. Simmer, uncovered, for 3-4 minutes, taking care not to boil the miso.

While the soup simmers, slice greens into small pieces. Place about a tablespoon of oil, onion and red pepper in a small sauté pan and turn heat to high. When the vegetables begin to sizzle, sauté for 1 minute. Stir in greens and sauté until just wilted, about 2 minutes.

To serve, ladle soup into individual serving bowls and top with a generous amount of sautéed greens. Serve immediately.