Spring Soup
  • CourseSoups
Servings
6
Cook Time
30minutes
Servings
6
Cook Time
30minutes
Ingredients
  • 1bunch scallions with rootswashed very well
  • 3leaves bok choior 3 baby bok choi
  • 1small carrotwith top (if available)
  • 1tsp olive oil
  • 2tbsp gingergrated
  • 6cups water
  • 1tbsp Summer Blend Seaweed Soup Mix
  • 2tbsp white miso
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.