This is a nice warm, comforting winter breakfast. Not only is it delicious, but super good for your immune system. You get all of the health benefits from the garlic and ginger as well as the Shiitake mushrooms and dark greens. Oh ,and then there’s the sea veggie!!!
1 inch piece Kombu
I leek quartered lengthwise and sliced thin
2 stalks celery chopped
2 cloves garlic minced
1 tbsp. grated ginger
½ cup Shiitake mushroom caps sliced thin (freeze stems for later use)
1 cup diced butternut squash
1 cup tightly packed, dark leafy greens roughly chopped (kale, collards, or bok choy)
½ cup millet
5 cups water
2 tsp. miso
2 scallions chopped.
Layer first 8 ingredients in a soup pot. Slowly pour water over millet. Bring to a boil. Cover and reduce heat. Simmer about 35 minutes. Remove Kombu and discard or chop it up and throw it back in. Your choice. Remove some of the hot liquid and mix with miso. Add to pot. Let simmer for 2-3 minutes. Garnish with scallions.
