Miso Soup with Dandelion Greens

This probiotic and prebiotic-rich soup is warming, calming and full of beneficial bacteria to heal your gut and boost your mood. 

Adapted from Gwyneth Paltrow’s goop

Serves: 4

Eat this plain with the dandelion greens or bulk it up with other thinly sliced vegetables, like mushrooms, asparagus, zucchini, carrots and more.

Ingredients

·         6 cups pure, filtered water

·         1.5 oz. dried bonito flakes (you can get those here)

·         3 dried shitake mushrooms

·         4″ piece of dried wakame (you can get that here)

·         2 cups dandelion greens, thinly sliced

·         6 tablespoons white miso paste (here’s one I like)

Instructions

1.    Heat the water in a small soup pot and when bubbles form around the edge, add the bonito.
2.    Turn the heat down and simmer for two minutes.
3.    Turn off the heat and let the broth sit for five minutes.
4.    Strain the broth into a clean pot, discarding the bonito.
5.    Add the shitakes and wakame to the broth and simmer over low heat for 20 minutes.
6.    Remove the wakame and mushrooms. Discard the thick stems from the mushrooms, thinly slice the caps and slip them back into the soup. Chop the wakame into small pieces, discarding any thick pieces of stem, and return to the pot.
7.    In a small bowl, combine the miso paste with a bit of the broth and whisk to combine.
8.    Pour the mixture back into the pot and let the soup simmer, being careful not to let it boil.
9.    Add the dandelion greens at the last minute, just to wilt, and serve.