One evening in September, after a day of not feeling well, I made some soup. It was as if I had discovered miso for the first time! I quickly felt energized and enjoyed a peaceful evening and a restful sleep.
Serves 3-4
Ingredients:
2 cups finely chopped fall greens (I used kale from our garden)
3 cups water
1 tablespoon 3-year dark miso (I used Dandelion-Leek)
1 tablespoon 1-year light miso
1 teaspoon nutritional yeast (optional)
Directions:
Add greens to cold water and bring to a boil. Simmer covered on medium heat for 10-12 minutes. Turn heat to low. Add miso and nutritional yeast (optional).
Simple, healing, and delicious! — Gaella Elwell
