Miso Soup with Spring Greens

From Healthy Holidays:

2 and 1/4 cups dried kombu or other shredded seaweed (about 1 ounce)

1 cup yellow miso

1 teaspoon olive oil

2 and 1/4 cups, peeled, shredded organic daikon

1/3 cup shredded carrot

4 Tablespoons chopped organic green onions (white part only)

2 bunches organic watercress, trimmed

4 Tablespoons chopped green onion tops

In a large saucepan, over medium high heat, combine the kombu and 8 cups of water.  Bring to a boil.  Reduce heat and simmer 1 minute.

Drain in a colander over a bowl, reserving the liquid.  Discard the kombu.  In a small bowl, combine 1/4 cup of the reserved liquid and the miso, stirring with a whisk.  In a large saute pan over medium heat, heat the oil.  Add the daikon, carrot, and onion whites.  Cook 3 minutes or until the daikon and carrots are tender.

Add the miso mixture and bring to a boil.  Reduce heat and simmer 5 minutes. 

Add the watercress and cook 1 minute, until just wilted.  Serve hot, sprinkled with the green onion tops.