A wonderful miso soup to enjoy on a chilly winter day. It's even a great breakfast meal.
4-5 cups water
1-2 inch strip of wakame, rinsed and soaked 5 minutes in 1 cup of water, until softened
1 cup thinly sliced diakon radish
2 cups leafy greens (kale, dandelion or collards)
2-3 teaspoons barley miso
2 scallions, finely chopped
Chop soaked wakame.
Discard soak water or use on houseplants for the minerals.
Place water and wakame in a soup pot and bring to a boil.
Add diakon first and simmer gently for 5 minutes or until tender.
Add leafy vegetables and simmer for 2-3 minutes.
Remove about 1/2 cup of liquid from pot and dissolve miso into it.
Return it to the pot.
Reduce heat to very low; do not boil or simmer miso broth.
Allow soup to cook 2-3 minutes.
Garnish with scallions and serve.