Easy Miso Soup

Ingredients

• 1-2 T olive oil

• 1 small shallot, minced

• 4 C chicken broth

• 1 C chopped greens

• 1/4 C chopped woodear mushrooms

• 1 Sheet seaweed, cut into small rectangles**

• 1-2 T white miso

Instructions:

1. Heat sauce pan to medium

2. Pour in olive oil

3. Sauté minced shallots 5-7 minutes or until softened and just transparent

4. Add broth and bring to boil

5. Add chopped greens and mushrooms; return heat to medium - cook 3-4 minutes until greens become tender.

6. Add desired amount of seaweed and let simmer 1-2 minutes

7. Thin miso with 1-2 T of soup broth.

9. Remove soup from heat, and slowly pour in desired amount of miso

Serve hot.

Chef Tip:

*- lacinato, curly kale, swiss chard are hardy, but any favorite green will work

**- Wakame is the more traditional seaweed used in Japanese miso, but here we like the korean roasted, seasoned nori sheets because they are not so “sturdy” and are easily digestible for us, so as with everything you are encouraged to make changes and additions to personalize your recipes.