Easy Winter Miso Soup
by Chef Tom
4 cups of water
2 large kale greens, chopped
1 small carrot diced
½ small onion cut in half moons
2 small organic Natural Chef Shiitake Mushrooms break in pieces
1 heaping tablespoon Natural Chef Maitake Mushroom pieces
2 pinches of Wakame pieces
1 Tablespoon of Organic Barley Miso Organic Chefs'
Warm up this winter with a healthy, nourishing miso soup.
Pour water into pot with shiitake and maitaki mushrooms, wakame, onion and carrots, bring to a boil, reduce to a simmer. Cook for 5 minutes, add greens. Cook soup until vegetables are soft 3-5 minutes more. (I like them lightly cooked.) Place ¼ cup of soup broth in a cup or small measuring cup and add miso, mix to dissolve, pour into soup pot and simmer BELOW the boiling point for 2 minutes. Enjoy.
Variation: Add different combinations of fresh veggies, depending on what is in season and in your refrigerator.
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