Miso Soup (V)
4 cups miso broth
1 handful shiitake mushrooms, chopped
1 large handful kale, cut into 1/2" pieces
1/4 onion, chopped
1 cup butternut squash, cut into 1/2" pieces
2 cloves garlic, minced
Olive oil as needed for pan
Salt and pepper to taste
- Saute the onions, garlic and mushrooms until coated in olive oil over medium heat.
- Add kale and butternut squash, coating in the oil, cooking for about 5 minutes.
- Add the miso broth and bring to a boil.
- Let simmer for 15-20 minutes or until squash reaches desired tenderness.