Spring Miso Soup
Created by Peter BerleyThe Modern Vegetarian Kitchen
Serves: 4
Course: Appetizers & Soups
Season(s): Spring, Summer, Fall
Ingredients
- 2 scallions, trimmed
- 2 sprigs dill
- 1 teaspoon light sesame oil
- 1 bunch (8-10) red radishes w/tops, roots thinly sliced, greens coarsely chopped
- 1 small carrot, grated
- 1 cups Kombu Dashi**
- 10 ounces green peas in pod (2/3 cups shelled)
- 7 tablespoons unpasteurized light barley miso
- 1 teaspoon freshly squeezed lemon juice
Instructions
Slice scallion greens into thin diagonals - reserve for garnish. Slice white parts into thin rings. Pluck dill leaves from stems.
In medium saucepan over medium heat, warm oil. Add scallion whites, radish roots slices, and carrot. Sauté for 3 to 4 min., until softened. Add the Kombu Dashi, raise heat, and bring soup to a boil. Reduce heat to low and simmer, uncovered, for 5 min., or until vegetables are crisp-tender. Add radish greens, peas, and dill. Increase heat and return soup to a simmer. Continue to cook, uncovered, for 3 min.
Pour ¼ cup of soup stock into small bowl. Add 7 tbls. miso and stir to dissolve. Add miso mixture to the soup and simmer for a min. Season with miso if desired or add a bit of water if the soup is too strong. Stir in lemon juice and serve garnished with the scallion greens.
** Kombu Dashi: take 1-6” strip Kombu (avail at healthfood store), simmer 1 minute in 4 cups water.How do you #eatdowntoearth?
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