I tend to go for classic flavors, but sometimes it’s good to offset the palate with something different. This one has some zing to it, with ginger and lemon and radish and kale all competing. Andrea loves kale, and ate this recipe up.
- 1-2 cups water
- 1/2 whole lemon, washed and cut into three pieces
- 1-2 tsp fresh peeled and finely-chopped ginger
- 1/4 white miso (yes that’s a lot!)
- 1/2 to 1 cup diced daikon (now, I have no idea where to get that – I used 1/4 cup radishes)
- 1/2 to 1 cup diced carrots
- 3-4 cups fresh chopped de-spined kale, torn into bite-size pieces
- corn starch dissolved in water, for thickening
Simmer a cup of the water, lemon pieces, ginger and miso in a saucepan, making sure that the miso gets dissolved. Add the root vegetables and cook for 10 minutes or so, so that they are tender and the water has been reduced somewhat.
Right when you are ready to serve, turn up the heat to high, add a little more water, and dump in the kale, cooking it just enough to change color and get tender, 3-5 minutes. Add the thickener, turn down the heat, and mix to coat, and serve it while it’s fresh and hot!