Easy Miso Soup
Author: Magdalena Wszelaki
Serves: 2
- 2 tablespoons dried wakame
- 2 tablespoons dried arame
- 1 cup hot water
- 1 quart classic chicken broth, divided
- 1½ cups sliced shiitake mushrooms
- 1 kelp sheet
- 3 tablespoons sweet white miso paste
- 9- to 12-ounce black codfish fillet, cut into ½-inch pieces
- 2 cups firmly packed green leafy vegetables such as kale, spinach, or collard greens
- ½ cup fresh broccoli sprouts
- 2 tablespoons chopped scallions
- 2 teaspoons roasted sesame oil
- In a medium bowl, soak the wakame and arame in the hot water. Set aside.
- In a medium saucepan, place 3 cups of the broth, mushrooms, and kelp. Cover, bring to a boil, and simmer for 10 minutes.
- In a small bowl, whisk the remaining broth with the miso paste until fully dissolved. Set aside.
- Add the cod to the saucepan, turn off the heat, and cover for 3 minutes.
- Gently fold in the green leafy vegetables to the saucepan and cover again for another 3 to 5 minutes or until greens have withered.
- Gently stir in the miso paste to the saucepan.
- Remove the kelp sheet before serving. Ladle into bowls and top with drained wakame, arame, sprouts, scallions, and sesame oil.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/easy-miso-soup/
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