This hearty, stick-to-your-ribs miso soup uses the nutritious, often over-looked greens of the kohlrabi plant.
- 1 tablespoon cooking oil of your choice
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons ginger, grated
- 3 cups mushrooms (any variety), chopped
- 1 oriental sweet potato, roughly chopped
- 6 cups water
- 2 cups cooked adzuki beans (or from canned)
- 3 cups kohlrabi greens, chopped
- 3 tablespoons white (shiro) miso
To garnish: Black sesame seeds
Chopped green onion
1. In a medium size pot, heat oil over medium heat. Add onions and sauté 3 minutes.
2. Add garlic, ginger and mushrooms to the pot and let cook 5 minutes, until mushrooms have released much of their moisture.
3. Add potatoes and water, bring soup to a boil, then simmer 15 minutes, until potatoes are cooked through.
4. Add beans and kohlrabi greens, cook for 2 minutes and remove from heat.
5. In a small bowl, combine the miso with approximately ½ cup of liquid from the soup. Whisk until the miso has dissolved into the hot liquid.
6. Stir the miso mixture into the soup, keeping in mind that once added, miso should never be brought to a boil to preserve the probiotic properties.
7. Divide soup into bowls and garnish with black sesame seeds and chopped green onions.