Health soup from The New York Times Cooking by Tamar Adler

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Notes about this recipe

  • Recipe Notes

    Can substitute kale or collards for broccoli rabe.

  • Laura on January 01, 2016

    This is basically miso soup with greens and cilantro. It was easy to make and quite good, although the broth was not quite as satisfying as a good miso soup in a restaurant. The directions say to add the miso and then boil. It's my understanding that miso should never be boiled because it will kill all of the health-promoting components of the miso. So, I added the miso at the end. I will say that the finished soup was not nearly as attractive as the photo -- the broth was much lighter in color and cloudier. (I used white miso.) Still it was tasty and healthy, and I'd definitely make it again.

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