Jen Naylor loves cooking with wild onions. She points out that they are full of flavor, free to harvest and an easy way to get a fresh, seasonal vegetable into your diet. Jen digs up her wild onions to make use of the bulbs but notes that just clipping the tops off with scissors makes for a great substitute for chives. Here is her recipe for a simple miso soup that highlights the tasty plant.
To find out more about what Jen is cooking up visit her online at Sussex Farm.
Ingredients:
- 1 qt bone broth or chicken stock (substitute water for a vegetarian friendly option)
- 1 tb grape seed oil or vegetable oil
- 1/2 cup Shiro White Miso Paste
- 1 cup firm tofu, cubed 1/2 inch
- 1 1/2 cups wild onion cut to 1” lengths (bulbs & greens)
- 1 clove crushed garlic
- Chopped wild onion for garnish
Directions:
- Pre-heat the soup pot on medium heat.
- Add oil and sauté wild onion until wilted.
- Add the broth. Add miso, tofu, and garlic and bring the soup to a boil.
- Reduce heat to medium and cook for 10 minutes.
- Garnish with chopped onion & serve.