Spring Soup

Spring Soup
Print Recipe
  • CourseSoups
Servings
6
Cook Time
30 minutes
Servings
6
Cook Time
30 minutes
Spring Soup
Print Recipe
  • CourseSoups
Servings
6
Cook Time
30 minutes
Servings
6
Cook Time
30 minutes
Ingredients
  • 1 bunch scallions with roots washed very well
  • 3 leaves bok choi or 3 baby bok choi
  • 1 small carrot with top (if available)
  • 1 tsp olive oil
  • 2 tbsp ginger grated
  • 6 cups water
  • 1 tbsp Summer Blend Seaweed Soup Mix
  • 2 tbsp white miso
Servings:
Instructions
  1. Remove scallion roots and mince, set aside. Thinly slice scallions on the diagonal, keeping white, greens and tops separate.
  2. Slice bok choi, keeping whites and greens separate. Slice carrots into thin half rounds. Finely chop carrot top, if available.
  3. Heat oil in a medium soup pot. Sauté carrots and scallion roots 1-2 minutes. Add scallion and bok choi whites and sauté briefly. Add scallion greens and ginger, sauté another minute.
  4. Add water and seaweed soup mix. Bring to boil. Reduce heat and simmer uncovered for 20 minutes. Add scallion tops, bok choi greens, carrot tops. In a small bowl, blend the miso with a small amount of the broth. Return the miso mixture to the pot. Simmer without boiling for 5 more minutes.
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