Monday, April 15, 2013

Kale, Butternut Squash, and Mushroom Miso Soup

If you enjoy Asian food, in this case Japanese, as much as I do, you're likely a friend of miso soup.  I've enjoyed this for years.  I get it everytime I go to a Japanese restaurant, and I remember staying at an Embassy Suite in Denver which had it in their breakfast line-up (they must have had a lot of Japanese guests).  I'd never heard of having it for breakfast, but this was probably the point I was completely hooked, realizing this is an all-day food.

But for the most part, I'd only had simple miso soup until I ran across this recipe.  Generally just some seawood wrap, green onions, and maybe some tofu.  But this recipe really bumps it up a notch.

I don't know a lot about miso, I haven't lived in cities which a large Japanese population.  When I have been able to locate miso, there is generally a choice of red or white.  I prefer the white.  Now the really nice thing about miso paste is that it will last for a long, long time (the miso in my frig is over a year old and still as good as day one......kept in an air-tight Lock-and-Lock container).

This is one food item packed with nutritious soy.  Enjoy it quickly any time of the day....with or without all the extra ingredients.


1 cup low-sodium chicken broth
1/2 cup butternut squash, cut into bite-sized pieces
1/2 cup chopped kale
1/2 cup mushrooms, sliced
2 Tbsp miso
1-2 green onions, sliced

Bring the broth, kale, and mushrooms to a boil, reduce the heat and simmer until the squash is tender, about 10 minutes.

Remove from heat and mix the miso into 1/2 cup of the broth from the pan and mix the mixture back into the pan.

Serve hot garnished with green onions.

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