By Christina Masters, The Rowdy Chowgirl
Soup isn’t just for cold winter days. This soup combines fresh greens and corn to make a light summer meal in minutes.
Serves 2
1 tablespoon olive oil
1/2 cup diced onion
3 cups diced greens such as kale or mustard greens, about 1/2 bunch
1 clove garlic, pressed
1 tablespoon white miso paste
2 cups corn broth (or water or chicken or vegetable stock)
1/2 cup leftover cooked rice
1/2 cup fresh corn kernels
4 ounces of firm tofu, cubed, about 1/2 cup (or use leftover chicken)
Squeeze of fresh lemon juice, about 1 tablespoon
Salt to taste
1. Place large saucepan over medium heat. Add olive oil and diced onions. Cook slowly until onions are soft and transparent but not browned, stirring occasionally. Meanwhile, dice greens: roll several leaves into a tight cylinder, then slice into narrow strips. Dice the pile of strips, then repeat process with remaining greens.
2. Add greens and garlic to saucepan. Cook, stirring frequently, for about five minutes, or until greens have darkened and softened.
3. Stir in miso paste, then add broth. Raise heat and bring to a gentle boil. Reduce heat and simmer for 10 minutes. Add rice, tofu, corn, and lemon juice. Continue cooking until heated through. Taste and add salt if needed.
