Winter Miso Soup
– courtesy Whole Foods Market
4 dried shiitake mushrooms
3 tbsp wakame flakes
1 small turnip with greens, rinsed
2 tsp sesame oil
1 cup yellow onion, thinly sliced
2 medium carrots, cut into matchsticks
¼ cup barley miso
1 green onion, thinly sliced
RINSE shiitakes and wakame flakes, then soak in 2 cups warm water for about five minutes, or until soft. Drain well, then stem mushrooms and cut into thin slices.
REMOVE and discard thick stems from turnip greens. Roughly chop leaves and finely chop
turnip; set aside.
HEAT oil in large pot over medium heat. Add onions, carrots and turnips and cook for about five minutes. Add 6 cups water and bring to a boil; reduce heat to simmer. Add mushrooms and wakame and cook for three minutes. Add turnip greens and cook for three more minutes. Turn heat to low.
PLACE miso in a small bowl, add 3/4 cup of the broth from the pot and stir to combine. Return miso broth to pot with remaining broth and stir to combine. Cook for another few minutes, making sure that the soup is not boiling, as that will destroy miso's beneficial enzymes.
GARNISH with green onions and serve.