Miso and Asian Greens Soup recipe

It's been a long day, folks, so there's no blogging tonight, just another soup recipe. I love this one - it's very healthy and tastes wonderful. I hope you enjoy it, too.

Miso and Asian Greens Soup

1 T peanut oil
1 medium onion, finely chopped
2 lg carrots, peeled and sliced thinly
2 cloves garlic, minced
1 tsp minced fresh ginger
6 c water, vegetable stock, or dashi
2 (8-in) strips kombu, soaked in warm water for 1 hour
4 to 6 scallions chopped
1 (2-in) section daikon, peeled & sliced thin
2 c coarsely chopped bok choy, pat soi, or red shen choy
2 c shredded Chinese cabbage
½ tsp ground black pepper
2 to 3 T miso paste

In a large saucepan heat the oil. Add the onion, carrots, garlic, and ginger, and sauté for 5 minutes. Add the water, kombu, half of the scallions, and the daikon, and bring to a simmer. Cook over medium heat for about 15 minutes, stirring occasionally. Stir in the greens and ground pepper, and cook for 12 to 15 minutes more over medium-low heat, stirring occasionally.

Meanwhile, dissolve the miso paste in 2 to 3 T warm water. At the last minute, remove the kombu and stir the miso paste into the soup. Do not boil the soup once the miso paste has been added.

Ladle the soup into large soup bowls and top with the remaining scallions.

Yield: 6 servings.