Shiitake and Diakon Miso Soup
/What is it like?
- Healthy & Purifying
- Simple, easy-to-make meal
- Loads of veggies
Recipe
About 1 cup chopped daikon radish root, purple or white
daikon radish greens, sliced
8 oz shittake mushrooms, sliced
2 cloves garlic, crushed, optional
1 anaheim pepper or other green pepper, sliced
optional: 1/4 tsp dried oregano, 1/4 tsp dried thyme, 1/4 tsp dried dill
1-2 tbsp miso (make sure it is gluten free), to taste
4 cups stock (your choice) or enough to cover the vegetables
1-2 tbsp coconut or grape seed oil
Directions:
- Sauté the daikon radish root over medium heat with 2 tsp oil until browned. Allow it to sauté for several minutes without stirring it to help them brown.
- Add the dried herbs and radish greens and sauté until they wilt, tossing them every 2 minutes or so (you may to add a little extra oil).
- While they cook, over medium heat sauté the sliced mushrooms in a separate pan in two batches with a couple teaspoons of of oil.
- Once the green have wilted add the chicken stock and miso and bring to a simmer. Then add the sautéed mushrooms and cook for a few minutes, until the daikon radish root is tender.
Serve as is, or include toasted bread along side this dish. To make a more full meal it can be served with almost any grain, such as rice, quinoa, or millet with a side of pickled vegetables or
Notes:
These greens have a nice bite to them, offering wonderful peppery flavors and also a nice crunchy, yet tender vein.
