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Steamed Kale with lemon miso sauce

1/2 lemon, cut nto 3 pieces                                         1 cup diced daikon radish

1 1/2 tsp peeled finely chopped ginger root       1 cup diced carrots

1/4 cup white miso                                    2 cups fresh chopped kale, packed

Combine 2 cups water, lemon pieces, gingerroot and miso in saucepan and bring to simmer, stirring to dissolve miso.  Add daikon and carrots, cook until vegetables are nearly tender.  Add kale and mix well; simmer 3-5 minutes.  Move lemons.  Six servings. 

(Note:  red & brown miso should not be put into boiling water or else all the good fermented bacteria will be lost. I am not that familiar with white miso.  I usually cook the veggies first and then add the miso.  The Natural Food store in Clifton carries several kinds of miso.)