|5 min||15 min||20 min||2|
|3 stalk(s)||Green onion, scallion, ramp (chopped, white and green parts)|
|1 head||Baby bok choy (chopped)|
|1 sheet||Seaweed, nori (shredded)|
|1 tsp||Sesame seeds|
|1 bunch||Kale (washed, de-stemmed)|
|1 tbsp||Extra virgin olive oil|
|1 tbsp||Balsamic vinegar|
|1 pinch||Salt and pepper|
|1/2 cup||Miso paste|
|10 mushroom(s)||Cremini (Italian) mushroom (sliced, or mushroom of choice)|
1. For the soup:
2. Once the water is boiling, turn to a low simmer and add the mushrooms, bok choy, and green onions (but save a pinch to add at the end). Let simmer for 2-3 minutes.
3. Turn off the heat and add the watered down miso paste.
(Save half of the soup for another day's lunch. Either store it in the pot or put in a separate container, but either way let cool, cover, and store in the fridge)
4. Put the other half of the soup in a large bowl. Add the sesame seeds, nori, and pinch of green onions. Enjoy warm.
5. For the kale:
is rich in protein and a good source of dietary fibre!