Can't believe I'm the first to review this! So much more than your ordinary miso soup - it was just bursting with freshness from the watercress, carrot, and radish. The dill was a subtle but really nice touch, and the seaweed-infused broth gave it just the right hint of fishy flavor. Served it with quinoa and baked tofu - definitely company worthy.
Miso Soup with Spring Greens
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.
Yield: 4 servings (serving size: 1 cup)
More From Cooking Light
Amount per serving
- Calories: 52
- Calories from fat: 35%
- Fat: 2g
- Saturated fat: 0.2g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 0.7g
- Protein: 2.6g
- Carbohydrate: 6.2g
- Fiber: 1.6g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 757mg
- Calcium: 34mg
- 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
- 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.
- 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.
Only you will be able to view, print, and edit this note.Add Note