miso soup

Miso Soup

4 cups water

3" strip dried kelp, but into thin ribbons

1" knob fresh ginger, roughly chopped

2 small carrots, sliced into coins

1/2 bundle Asian noodles such as buckwheat soba

1/2 bunch greens (kale, cabbage, bok choi, Asian stir fry greens)

2 tablespoons miso paste

1. Bring water to a boil with kelp, ginger and carrots.  

2.  Once boiling, add noodles and greens.  When noodles are tender, turn off heat.

3.  Ladle broth into 4 bowls, and add 1/2 tablespoon miso paste to each bowl.  Stir gently to dissolve.  It is important not to boil miso, for it will lose its healthy properties.