Collard Green & Miso Soup with Sweet Potato, Smoked Ham & Collard Green Wontons served with Cast Iron Onion bread
This tasty meal combination was inspired by the Wontons that were in my freezer. A while back I made ham stock. The stock itself was portioned into the freezer and into a pureed lentil soup that I paired with the smoked ham wontons. The ham in the wontons was pulled from the stock bones and mashed together with sweet potatoes and cooked collard greens. There were so many wontons that I froze some for a quick dinner or appetizer down the line.
Here we are down the line, and I find my crisper with collard greens, leeks and mushrooms. There is also some miso paste and tofu catching my eye on the middle shelf. How to make it all work? I want it all! Aren’t there some funky filled wontons in my freezer? Yes!
Begin by heating soup broth. In my mind I was going to use Dashi (a common Japanese stock made of dried seaweed and fish flakes), but being out of some of the dried bits, I decided to use:
- 6 cups vegetable broth
- 2Tb fish sauce
- 3Tb Braggs Liquid Amino Acids
Boil in broth for 4-5 min, until soft:
- 3 cups collard greens, shredded
- 3/4 cup leek, finely sliced, white part only
- 1 cup mushrooms, sliced
With tongs, remove bulk of greens and shrooms, and portion into warm individual serving bowls. Add to broth pot:
- 12 Frozen wonton (3 per serving) and continue to simmer for another 2 minutes. Portion wonton into bowls
Remove from heat. Stir in,
- 8oz soft tofu, cubed
- 1/4 cup miso paste, tempered (add a few of Tbs of hot broth and stir into miso)
To serve, ladle miso broth with tofu over veggies and wonton.
Serves 4.
Mop up with Cast Iron Onion Bread
Nancy Warner 