Miso Soup with Sautèed Greens
Ingredients
2-inch piece wakame, soaked until tender
4 dried shiitake mushrooms, soaked until tender
Spring or filtered water
1/2 yellow onion, thin half moon slices
1 carrot, thin oblong slices
1/2 cup thin oblong slices daikon
2 teaspoons barley miso
3-4 leaves kale or collard greens, rinsed well
Extra virgin olive oil
1/2 red onion, finely minced
1/4 red bell pepper, roasted over an open flame, peeled, seeded, sliced into thin ribbons
Directions
Drain the wakame, reserving the soaking water, and slice into bite size pieces. Drain shiitake mushrooms, 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 saute pan and turn heat to high. When the vegetables begin to sizzle, saute for 1 minute. Stir in greens and saute until just wilted, about 2 minutes.
To serve, ladle soup into individual serving bowls and top with a generous amount of sauteed greens. Serve immediately.
