Miso Soup with Spring Greens

Ingredients

  • 1 teaspoon olive oil
  • ¼ cup shredded carrot
  • ¼ cup yellow miso (soybean paste)
  • 2 tablespoons chopped green onion tops
  • 2 teaspoons chopped fresh dill
  • 4 cups water
  • 4 cups water
  • + 15 more ingredients
    • 2 tablespoons chopped green onion tops
    • 1 teaspoon olive oil
    • ¼ cup yellow miso (soybean paste)
    • 2 teaspoons chopped fresh dill
    • 2 cups trimmed watercress (about 1 bunch) or arugula
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon fresh lemon juice
    • 2 tablespoons chopped green onion bottoms
    • 1 cup dried kombu or other shredded seaweed (about 1 ounce)
    • 1 ¼ cups shredded peeled daikon radish or sliced radish
    • 2 cups trimmed watercress (about 1 bunch) or arugula
    • 1 ¼ cups shredded peeled daikon radish or sliced radish
    • ¼ cup shredded carrot
    • 1 cup dried kombu or other shredded seaweed (about 1 ounce)
    • 2 tablespoons chopped green onion bottoms

Combine kombu and water in a large saucepan; bring to a boil. Reduce heat and simmer 1 minute. Drain in a colander over a bowl, reserving liquid. Discard kombu. Combine 1/4 cup reserved liquid and miso, stirring with a whisk. Heat oil in pan over medium heat. Add daikon, carrot, and onion bottoms...

View full recipe at My Recipes

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