Miso Soup With Spring Greens

• 1 cup dried kombu or other shredded seaweed (about 1 ounce)
• 4 cups water
• 1/4 cup yellow miso (soybean paste)
• 1 teaspoon olive oil
• 1 1/4 cups shredded peeled daikon radish or sliced radish
• 1/4 cup shredded carrot
• 2 tablespoons chopped green onion bottoms
• 2 cups trimmed watercress (about 1 bunch) or arugula
• 2 teaspoons chopped fresh dill
• 1 teaspoon fresh lemon juice
• 2 tablespoons chopped green onion tops

1. Combine kombu and water in a large saucepan; bring to a boil. Reduce heat and simmer 1 minute. Drain in a colander over a bowl, reserving liquid. Discard kombu. Combine 1/4 cup reserved liquid and miso, stirring with a whisk.
2. Heat oil in pan over medium heat. Add daikon, carrot, and onion bottoms; cook 3 minutes. Add remaining reserved liquid; bring to a boil. Reduce heat; simmer 5 minutes. Add watercress and dill; cook 1 minute. Stir in the miso mixture, and cook 1 minute. Stir in lemon juice. Sprinkle with green onion tops.

dried kombu, water, yellow miso, olive oil, radish, shredded carrot, green onion, trimmed watercress, dill, lemon juice, green onion

Taken from www.myrecipes.com/recipe/miso-soup-with-spring-greens (may not work)