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| Prep Time | 5 minutes |
| Cook Time | 5-10 minutes |
| Servings |
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Ingredients
- 1 teaspoon extra virgin olive oil
- 1 onion thinly sliced
- 1/2 teaspoon sea salt
- 1 small carrot cut into julienne or matchstick size pieces
- 4 shiitake mushrooms stems removed and discarded, caps sliced thin
- 2 kale ribs removed and leaves thinly sliced
- 1 tablespoons wakame crumbles
- 3 cups mineral broth or water
- 3 tablespoons miso
- 1 scallion chopped fine for garnish
Ingredients
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Instructions
- In a skillet, saute the onion with sea salt in olive oil for 2-4 minutes, or until almost translucent.
- Add the carrot and continue to cook for 1 more minute. Add the mushrooms and kale and cook for 2 more minutes, until all the vegetables are soft.
- Divide the miso evenly into 3 serving bowls. Pour the hot broth or water into the bowls and stir to dissolve the miso.
- Add the sauteed vegetables to the bowls. Add wakame and garnish with scallion.
Recipe Notes
Recipe from The Nourishing Cleanse Workbook by Hale Sofia Schatz. Copyright 2008.