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Ginger Miso Soup with Daikon, Kale, and Carrots

A light, fresh, quick soup. Add tofu for a punch of protein.

In the farmstand: packed kale, daikon radish, carrots

Ingredients

  • 2 cups water divided
  • 1/4 cup white miso paste
  • 1T lemon juice freshly squeezed
  • 1 1/2 tsp freshly grated ginger
  • 2 cups packed kale finely chopped, ribs removed
  • 1 cup daikon radish diced
  • 1 cup carrots diced

Instructions

Mix the miso with ½ cup of water to make a thin paste. In a medium pot combine the remaining 1 ½ cups water, lemon juice and ginger with thinned miso paste. Bring to a gentle simmer. Adjust heat to avoid boiling Add the kale, simmer, stirring, until kate is just tender, about 10 minutes Add diced daikon and carrot and cook until vegetables are tender, 5-7 minutes more. Serve immediately

Courtesy of Angelic Organics Kitchen

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