Miso Soup with Spring Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Dashi - a broth made from kombu seaweed and water - is the base for this traditional Japanese soup. Miso offers a meaty flavor. Substitute arugula or spinach for the watercress if you wish. Ingredients:
1 cup dried kombu or other shredded seaweed (about 1 ounce) |
4 cups water |
1/4 cup yellow miso (soybean paste) |
1 teaspoon olive oil |
1 1/4 cups shredded peeled daikon radish or sliced radish |
1/4 cup shredded carrot |
2 tablespoons chopped green onion bottoms |
2 cups trimmed watercress (about 1 bunch) or arugula |
2 teaspoons chopped fresh dill |
1 teaspoon fresh lemon juice |
2 tablespoons chopped green onion tops |
Directions:
1. 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.
2. Heat oil in pan over medium heat. Add daikon, carrot, and onion bottoms; cook 3 minutes. Add remaining reserved liquid; bring to a boil. Reduce heat; simmer 5 minutes. Add watercress and dill; cook 1 minute. Stir in the miso mixture, and cook 1 minute. Stir in lemon juice. Sprinkle with green onion tops.
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