Miso Soup with Collard Greens

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2 tbsp. olive oil

1 yellow onion, coarsely chopped

2 cloves garlic, minced

4 cups coarsely chopped crimini mushrooms

4 cups vegetable broth

2 tbsp. natural peanut butter (optional)

1 cup red or white miso paste

2 bunches fresh collard greens, rinsed and coarsely chopped

1 package (about 2 cups, if using homemade) fresh udon noodles

3 tbsp. tamari

2 tbsp. fresh grated ginger

1 tbsp. chili oil

1 tbsp. sesame oil

salt and pepper to taste

1 cup fresh mung bean sprouts, rinsed

1 tbsp. chopped roasted peanuts

1 tbsp. chopped green onion

Saute the onion, garlic and mushrooms in olive oil over medium heat in a large soup pot until the onions are translucent. Add vegetable broth, 4 cups of water and optional peanut butter. Bring to a boil, reduce heat and simmer. Add the miso paste, collard greens, udon noodles, tamari, ginger, chili oil and sesame oil, stirring gently to combine. Taste broth and season appropriately with salt and pepper. Continue simmering until the noodles are tender. Remove from heat and serve in deep soup bowls over raw mung bean sprouts. Garnish with chopped peanuts and green onion and eat with chopsticks.

From www.ehow.com.