Brown Rice Greens and Miso Soup

• 2 teaspoons vegetable oil
• 1 12 cups chopped onions
• 3 garlic cloves, minced
• 12 ounces mushrooms, sliced
• 14 teaspoon fine sea salt
• 1 12 teaspoons ground ginger
• 6 cups water
• 2 tablespoons yellow miso
• 1 (14 ounce) can chickpeas, drained and rinsed
• 6 cups chopped kale
• 3 cups cooked long grain brown rice

1. In large saucepan, heat oil over medium heat.
2. Saute onion for 6-8 minutes.
3. Add garlic, mushrooms and salt; cook, stirring for 5 minutes or until mushrooms are softened.
4. Stir in ginger, water and miso.
5. Bring to a boil.
6. Add chickpeas, kale and rice; reduce heat and summer until kale is wilted.

vegetable oil, onions, garlic, mushrooms, salt, ground ginger, water, yellow miso, chickpeas, chopped kale, long grain brown rice

Taken from www.food.com/recipe/brown-rice-greens-and-miso-soup-509185 (may not work)