For more from Hiroko Shimbo, pick up Hiroko’s American Kitchen: Cooking with American Flavors or go to hirokoskitchen.com.
Hiroko Shimbo’s 10-Minute Miso Soup
SERVES
2PREP TIME
00 minCOOK TIME
00 minIngredients
1 teaspoon canola oil (preferably organic, non-GMO)
1/4 small red onion, sliced very thin
1/4 plus red chile flakes
1 cup thinly sliced kale leaves (if you choose to include the stem, make sure to slice it thinly so that it cooks evenly with the leaves)
3 cups dashi stock, chicken stock or water
1 1/2 to 2 tablespoons red or brown miso (Hiroko's favorite is the artisanal Miso Master brand red miso—non-GMO and unpasteurized)
Directions
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Heat the oil in a small pot. Add the onion and cook, stirring from time to time, for 30 seconds over medium heat.
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Add the chile flakes and cook 20 seconds.
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Add the kale and cook 30 seconds.
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Carefully add the stock and bring it to a simmer. Reduce the heat to medium-low and cook the soup for 2 minutes.
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Turn off the heat and add the miso. Stir the soup with a whisk to dissolve all miso.
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Serve the soup hot in a mug or small soup bowl.
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Good food brings people together.
So do good emails.
