A spicy-pungent breakfast broth like this one can be just the thing to get kapha going first thing in the morning, or whenever that first pang of morning hunger hits. Too much salt imbalances kapha, so keep the miso paste (a fermented bean paste that's an incredible addition to soups) to a minimum. Beans are great for kapha but garbanzo beans (chickpeas) shine as one of the best. Use garbanzo bean-based miso paste when you can find it.
- 1 tsp coconut oil or ghee
- 1/4 tsp whole mustard seeds
- 1/2 small red or yellow onion, thinly sliced
- 1 small scallion or two green onions, thinly sliced
- 1/2-inch fresh ginger, sliced into thin matchsticks
- 1 garlic clove, minced
- 2 C water or vegetable broth
- 1 C roughly chopped kale or dandelion greens
- 3 small red radish, sliced thin
- 2 small green onions, chopped fine
- 2 T fresh chopped basil or arugula, optional
- 1/8 tsp cayenne pepper
- 1 tsp miso paste
Wash and prep the herbs and vegetables. Heat the coconut oil or ghee over medium-high heat in a small stockpot. Add the mustard seeds. Once the seeds pop, add the red onion, scallion, ginger, and garlic. Saute for just under two minutes, then add the water. Cover and bring to a boil.
Add the dandelion greens, radish, green onion and optional fresh basil. Cook for another 1 minute. Remove from heat. Add the cayenne pepper and stir in the miso paste until it dissolves.
Recipe copyright Talya Lutzker and Talya's Kitchen, 2014