Ramps in Spring Miso Soup
I do love miso soup ( see Mother Earth for making your own).
But I don’t drink it every day and sometimes not for a while.
I am so grateful to have this in my repertoire so when I am hungry for some I can easily make it.
This spring with so many stresses and ever present cloudy damp weather, I am loving spring miso soup.
Ramps and chives are abundant and so fresh after the winter.
They perfectly add a vibrant uplifting element to this hearty tonic.
I have kept the miso light; it’s spring – we don’t need heavy.
If you don’t have access to ramps and chives you can substitute baby bok choy and scallions..
Or go for it and improvise with what you have.
Enjoy!
Serves 4
Prep and cook time together – 30 minutes
Ingredients:
3 inches kelp (or other sea veg)
6 cups water
1/2 yellow onion
A small piece of carrot
A small piece of daikon
2 fresh shiitake mushrooms
2 cups ramps
1/4 cup chives
2 tsp. miso paste (I have used a combination of white miso and barley miso.)
Directions:
Bring water and kelp to a boil. Reduce heat and simmer for 10 minutes. Remove kelp and save for another use.
Slice onion into thin half moons. Slice shiitake into thin slices.
Slice carrot and daikon into thin slices. (Read my post on making Carrot Flowers if you would like to make them!)
Rough chop ramps. Fine chop chives.
Add onion to sock and simmer for 5 minutes. Add carrot, daikon and shiitake. Simmer for 5 minutes. Add ramps and cook for a few more minutes.
Put miso in a small bowl and add a little of the soup broth to puree the miso. Turn heat to very low and add the miso. You can taste. If this is too mild for you then add a little more miso.(Soften with a little broth as before so it mixes in easily.)Remove from heat . Let stand a minute or two to let the flavor develop. Serve garnished with a generous amount of chopped chives.
