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Miso Soup with Spring Greens

Yield 4 servings (serving size: 1 cup)
Dashi - a broth made from kombu seaweed and water - is the base for this traditional Japanese soup. Miso offers a meaty flavor. Substitute arugula or spinach for the watercress if you wish.

Ingredients

  • 1 cup dried kombu or other shredded seaweed (about 1 ounce)
  • 4 cups water
  • 1/4 cup yellow miso (soybean paste)
  • 1 teaspoon olive oil
  • 1 1/4 cups shredded peeled daikon radish or sliced radish
  • 1/4 cup shredded carrot
  • 2 tablespoons chopped green onion bottoms
  • 2 cups trimmed watercress (about 1 bunch) or arugula
  • 2 teaspoons chopped fresh dill
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons chopped green onion tops

Nutrition Information

  • calories 52
  • caloriesfromfat 35 %
  • fat 2 g
  • satfat 0.2 g
  • monofat 1.1 g
  • polyfat 0.7 g
  • protein 2.6 g
  • carbohydrate 6.2 g
  • fiber 1.6 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 757 mg
  • calcium 34 mg

How to Make It

  1. Combine kombu and water in a large saucepan; bring to a boil. Reduce heat and simmer 1 minute. Drain in a colander over a bowl, reserving liquid. Discard kombu. Combine 1/4 cup reserved liquid and miso, stirring with a whisk.

  2. Heat oil in pan over medium heat. Add daikon, carrot, and onion bottoms; cook 3 minutes. Add remaining reserved liquid; bring to a boil. Reduce heat; simmer 5 minutes. Add watercress and dill; cook 1 minute. Stir in the miso mixture, and cook 1 minute. Stir in lemon juice. Sprinkle with green onion tops.