Your weekly recipe this week is both warming and incredibly yummy

So yesterday, it was COLD outside!!  And as much as I dislike winter, as I have mentioned before it gives me all sorts of opportunities to cook warm and healing meals.  This soup is no different.  Miso soup is warming any time of the year, but when you add a bunch of winter root vegetables and put it all together, you get a tasty, heat-you-from-the-inside sort of meal.  Try it with some crusty bread for best results.

Make a pot tonight, and enjoy leftovers all week long  :)
Winter Miso Soup:

  • 4 dried shiitake mushrooms
  • 3 tbsp. wakame flakes
  • 1 small turnip with greens, rinsed
  • 2 tsp. sesame oil
  • 1 cup yellow onion, thinly sliced
  • 2 medium carrots, cut into matchsticks
  • ¼ cup barley miso
  • 1 green onion, thinly sliced

1)    Rinse shiitake mushrooms and wakame flakes, then soak in 2 cups warm water for about 5 minutes or until soft.  Drain well, then stem mushrooms and cut into thin slices

2)    Remove and discard thick stems from turnip greens.  Roughly chop leaves and finely chop turnip.  Set aside

3)    Heat oil in a large pot over medium heat.  Add onions, carrots and turnips and cook for 5 minutes

4)    Add 6 cups of water and bring to a boil; reduce heat to a simmer

5)    Add mushrooms and wakame and cook for 3 minutes

6)    Add turnip greens and cook for 3 more minutes.  Turn heart down to low

7)    Place miso in a small bowl, add ¾ cup of the broth from the pot and stir to combine.  Return miso broth to pot with remaining broth and stir to combine.  Cook for another few minutes, making sure that the soup is not boiling (as that would destroy the miso’s beneficial enzymes)

8)    Garnish with green onions and serve

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