Vegetable Miso Soup
4 cups vegetable broth
2 cups water
3T organic miso paste
2 cups mushrooms, thinly sliced, can be any type
2 cups of beet greens, kale, spinach, or of choice, chopped and de-stemmed if necessary
1 bok choy, stems and leaves chopped and separated
3 green onions (aka bunching onions), chopped
3-6 cloves of garlic minced
1t fresh grated ginger root
Pepper to taste
1T dijon mustard (optional) AND/OR addition of 3 mustard leaves chopped (optional)
Chili Garlic Sauce to taste or Sriracha to taste (optional)
In a medium soup pot warm vegetable broth and water over medium heat.
Add garlic, ginger, dijon mustard (if you want), mushrooms, and stems of bok choy, simmer 5 - 10 minutes until stems are soft and mushrooms are cooked through.
Turn off heat, and add the miso paste. Stir until dissolved. Add greens, tops of the bok choy, and pepper and cover with a lid. Let sit for a couple minutes until greens are wilted, garnish with green onion and chili garlic sauce or sriracha (if wanted).