Every summer I need at least one new recipe for leafy greens, and this year I’m starting with mizuna. A full bunch of mizuna is wilted into this lightning-fast miso soup, which is both nourishing and hydrating.

We are getting a CSA from a local farm again this year which means 8 vegetables per week, from June through November, with the selection varying with the seasons. Early summer always brings a lot of leafy greens and often some unique or unusual ones. (Last year I got to try choy sum for the first time). The veggies all taste great because they’re really fresh, so it’s an ideal time to try new things!
Mizuna tastes like a cross between bok choy and mustard greens, and has the texture of arugula. There I go, name dropping every leafy green I know… but seriously, it does.
Continue reading 15-Minute Miso Soup with Mizuna at Yup, It's Vegan! for the full recipe.

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