Miso Soup with Sautéed Greens
The perfect soup…and easy?
Makes 2-3 servings
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
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.