Miso, Mushroom and Kale Soup
I was in the mood for a comforting, miso broth with noodles last night so I came up with this simple soup! A salubrious immune system is our number one defense against all sickness and disease. A diet rich in whole, fresh fruits and vegetables is essential to that. Fermented foods, such as miso, soy sauce, olives, pickles and kimchi also play an important role. Want a bit more detail? Read on here and here.
6-8 dried mushrooms (I used shitake)
1 package (or about 1 cup) dulse sea kelp
2 tbs soy sauce
1 tbs mirin
1 tbs honey
1 cup thinly sliced fresh shitake mushrooms
1 cup kale, separated from stems and torn into bite size pieces
3-4 tbs miso (I use chickpea miso because I like to stay away from soy miso)
Fresh, grated kohlrabi for garnish
Place the dried mushrooms, dulse, soy sauce, mirin, honey and 5 cups of water in a saucepan and bring to a boil. Lower the heat, cover and simmer for about 10 minutes. Pour the broth through a fine mesh strainer into another saucepan. Discard the solid ingredients. (Or you could go all David Chang on them and come up with an amazing seaweed, mushroom chip…yes I’ve been watching too much David Chang The Mind of a Chef).
Pour off one cup of the broth and set aside. Return the rest to the stove and add the sliced fresh mushrooms and kale. Bring back to a boil. Add 1 cup of water, reduce the heat, cover and let simmer for about 5 minutes.
Whisk the miso into the cup of broth you set aside until it is smooth. Stir this back into the rest of the broth on medium low heat and wait until the miso blooms. When this happens you will be able to see the miso moving in the soup.
I served this over soba noodles topped with grated fresh kohlrabi and a sprinkle of sea salt. It was delicious. Chopsticks are recommended.