Serves 4.
Ingredients
1 quart water
1 tblsp toasted sesame oil
3-4 tablespoons of light or dark miso
1 medium onion, sliced in half moons
1 cup shitake mushrooms
1 cup chopped kale, collards, watercress, or other seasonal greens
1 carrot cut into thin rounds
1 three-inch piece wakame sea vegetable for additional flavor and trace minerals (optional)
1-2 eggs (optional)
Chopped scallion or cilantro for garnish
Instructions
Heat sesame oil in sauce pan until hot but not scalding. Saute onions and mushrooms in sesame oil until tender. Add water, bring to boil over high flame. Add carrots, reduce flame to medium and simmer for 3 minutes. Add greens and simmer until tender. In a small bowl, blend miso with 3-4 tablespoons of liquid from pot. Reduce flame to low, add diluted miso, and simmer briefly. Optional: add an egg right before the soup is done and let it cook for 1 minute, this adds extra depth, richness, and more protein to the soup. Garnish and serve.
