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Jen's Wild Onion Soup

A bowl of yellow soup is topped with chopped green onions
Jen loves using the green tops of wild onions in place of scallions as garnish.

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.


  • 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


  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.