Miso Soup with Cod, Porcini Mushrooms and Kale


  • 4 cups filtered water
  • 1 four-inch strip alaria sea vegetable, soaked (can use wakame)
  • 4-5 pieces of dried porcini mushrooms* soaked and sliced thin (reserve soaking water)
  • 3 lacinato kale leaves, sliced thin (or other leafy greens)
  • 4 tbsp. Golden Millet Miso (or white miso)
  • 6 oz wild cod, cut into 2 inch pieces
  • 2 scallions

Bring water to a boil. Cut alaria sea vegetable into thin strip and add to the water. Add sliced porcini mushrooms and water to the pot and cook 2-3 minutes. Add kale and cook 1-2 minutes. Use a few tablespoons of the hot cooking water to dilute the miso and make it like a puree. Do NOT add miso until you reduce cooking heat to simmer. Add diluted miso to the pot with cod pieces and cook 4-5 minutes. Garnish with scallions.

*Wild harvested porcini mushrooms provided by Michael Migs Scalici: migs97411@frontier.com