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Miso and Asian Greens Soup

Source of Recipe


From "Vegetarian Soup Cuisine" by Jay Solomon






List of Ingredients



• 1 Tbsp canola or peanut oil
  
• 1 medium onion, finely chopped
  
• 2 large carrots, peeled and sliced thinly at an angle
  
• 2 cloves garlic, minced
  
• 1 tsp minced ginger root
  
• 6 cups water or vegetable stock
  
• 2 (8-inch) strips konbu, soaked in warm water for 1 hour
  
• 4 to 6 scallions, chopped
  
• 1 (2-inch) section of daikon, peeled and sliced thin
  
• 2 cups coarsely chopped bok choy
  
• 2 cups shredded Chinese cabbage
  
• 1/2 tsp ground black pepper
  
• 3 Tbsp miso paste
  






Instructions



1. In a large saucepan, heat the oil. Add the onion, carrots, garlic and ginger; sauté for 5 minutes. Add the water, konbu, half of the scallions, and daikon, and bring to a simmer. Cook over medium heat for about 15 minutes, stirring occasionally.
   
   
2. Stir in the greens and the ground pepper, and cook for 12 to 15 minutes more over medium-low heat, stirring occasionally. Meanwhile, dissolve the miso paste in 3 tablespoons warm water.
   
   
3. At the last minute, remove the konbu and stir the miso paste into the soup. Do not boil the soup once the miso paste has been added. Ladle the soup into large soup bowls and top with the remaining scallions.
   
   Makes 6 servings.