Springtime Miso Soup

19 May

Springtime Miso Soup

Today I cooked sprouted garbanzo burgers, and wanted a simple accompaniment to complete the meal. With a little bit of miso, our weekly CSA share turned into a great soup. Serves 2-4.


3 cups of water
2 leeks, chopped and rinsed
1/2 bunch of kale, chopped an rinsed
1/4 cup of miso
Here are some other nice things to add, if you have them on hand:
1/2 cup mushrooms, rinsed and sliced
2 bulbs of green garlic
1/2 cup cabbage
1 head of bok choy
2 carrots
1/2 head of cauliflower
1 cup of rice noodles
  1. Bring water to boil. Turn heat to low and add the vegetables. Simmer for 3-5  minutes.
  2. While the vegetables cook, shake the miso in a jar with 1/4 cup of water. Then add it to soup. Do not boil miso, or you will kill off its beneficial enzymes. Enjoy.

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