|5 min||15 min||2|
|3 stalk(s)||Green onion (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)|
For the soup:
1. In a small pot, bring 4 cups of water to a boil.
2. In a small bowl on the side, combine miso paste with several spoonful's of the hot water and work together until the miso is smooth.
3. Set aside.
4. 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.
5. 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)
6. Put the other half of the soup in a large bowl. Add the sesame seeds, nori, and pinch of green onions. Enjoy warm.
For the kale:
1. Coarsely chop the kale.
2. Heat olive oil in a medium skillet and add the kale.
3. Stir in balsamic vinegar, cover and let cook for 1 minute.
4. Stir, cook for another minute.
5. Kale should be wilted but not overcooked.
is rich in protein and a good source of dietary fibre!