Miso Soup with Spring Greens

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

Preparation

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.