Miso Soup with Spring Greens
Servings Prep Time
4People 10Minutes
Cook Time
10Minutes
Servings Prep Time
4People 10Minutes
Cook Time
10Minutes
Ingredients
  • 1oz kombu seaweed
  • 4cups cold water
  • 1/4cup light yellow miso paste
  • 1 1/4cups chopped daikon radishes
  • 1tsp Olive Oil
  • 1/4cup shredded carrots
  • 2cups chopped fresh watercress
  • 2tsp fresh dill weed
  • 1tsp Fresh Lemon Juice
  • 2tbsp freshchopped 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