Miso Soup with Spring Greens Recipe

Ingredients

• 1 oz kombu seaweed
• 4 cups cold water
• 1/4 cup light yellow miso paste
• 1 1/4 cups chopped daikon radishes
• 1 tsp Olive Oil
• 1/4 cup shredded carrots
• 2 cups chopped fresh watercress
• 2 tsp fresh dill weed
• 1 tsp Fresh Lemon Juice
• 2 tbsp fresh chopped green onions

Instructions

1. In large pot, add kombu seaweed and water, and bring to boil. Lower heat and simmer 1 minute.
2. Strain seaweed stock through fine sieve over bowl, saving liquid and discarding solids.
3. In small bowl, whisk 1/4 cup of stock with miso. Set aside.
4. Peel and chop daikon radish.
5. In large pot, heat oil over medium. Add daikon radish, carrot, and onions. Sauté 3 minutes.
6. Add remaining stock and bring to boil. Lower heat to medium-low and simmer 5 minutes.
7. Add watercress and dill, stir, and cook 1 minute. Whisk in miso mixture and cook 1 more minute.
8. Add lemon juice and green onions just before serving

Additional information