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:

1. Pre-heat the soup pot on medium heat.
2. Add oil and sauté wild onion until wilted.
3. Add the broth. Add miso, tofu, and garlic and bring the soup to a boil.
4. Reduce heat to medium and cook for 10 minutes.
5. Garnish with chopped onion & serve.