Saturday, May 9, 2015

A Springtime Wild Harvest Egg Drop Miso Soup

This is the season for spring soups! For me, so many of our wild friends have so much nutrition and flavor to offer us, it would be shameful not to leverage, honor and appreciate their generous offerings!

Last night I harvested some leaves of Rumex crispus (curly dock), Taraxacum officinalis (dandelion) and more tops from the patch of Urtica dioica (nettles) for an egg drop miso soup. I also snagged some alliums ~ chives and egyptian onions from the cultivated gardens.

To me, this is "fast food." Fast food that is Good for you and virtually free! I chopped and simmered the wild greens for about thirty minutes in water salted with alaea sea salt, added the alliums and simmered another few minutes. I cracked two fresh-laid eggs, whisked them with some water, stirred them in, removed the soup from the heat and stirred in a tablespoon (or so) of mellow miso.

Just one bowl of this soup with a side of spring salad greens was remarkably filling, not to mention delicious and nutrient rich!

What are your favored wild harvested foods in this vernal season? We'd love to hear. Leave us a comment and let us know!

Peace.

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