Miso Soup 101
1 medium onion, sliced in half moons
1 cup chopped kale, collards, watercress, or other seasonal greens
1 carrot cut into thin rounds
1 three-inch piece wakame sea vegetable for additional flavor and trace minerals (optional)
1 quart water
3-4 tablespoons of light or dark miso
Chopped scallion or parsley for garnish
Place water, carrot, onion, and wakame in 2-quart saucepan and bring to boil over high flame.
Reduce flame to medium and simmer for 10 minutes with lid on. Add greens and simmer with lid off until tender.
In a small bowl blend miso with 3-4 tablespoons of liquid from pot. Reduce flame to low, add diluted miso, and simmer briefly. Garnish and serve.