Page 35 - 2019TOHCookbook

GROSSMAN | LEVERETT, MA | SERVES 4
Quick, tasty, impossible to mess up, and full of nutrients—it has even been known to occasionally accompany hot cereal for breakfast.
INGREDIENTS
1 quart water
3-4 dried shiitake mushrooms, soaked for 1+ hours and then cut into tiny pieces (omit if you don’t have any shiitakes- the other 4 ingredients are the essential ones)
2 tbsp. dried arame, wakame, or other seaweed, soaked at least 5 minutes
1 bunch chopped dark leafy greens (dandelion, kale, collards, chard, etc.) (4 cups, packed) 2 or 3 tbsp. miso (Japanese soybean paste) to taste
INSTRUCTIONS
1. In a saucepan, bring the water with the seaweed and soaked, chopped mushrooms to a boil, then add the greens.
2. Reduce heat, and simmer for 5 minutes (for lighter greens such as chard or dandelion) or 8 minutes (for thicker greens such as collards and kale).
3. Remove the pan from the heat and pour a small amount of hot soup broth into a bowl. Mix the miso with the hot water until the miso mostly dissolves, then pour it back into the pan and taste. Add more miso to taste as desired.
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MOM’S MISO SOUP