Before cooking this week, we harvested greens and herbs from the school garden, adding our own Harvey Milk twist to a miso soup. Our recipe incorporated three different types of seaweed: kombu, wakame, and nori. Each played a different role in giving the soup flavor and texture.
The kids passed around the miso paste and learned that it is made from fermented soybeans and adds saltiness and umami to the broth. Another ingredient that incited both fear and joy was the dried shiitake mushrooms.
While the kombu broth was heating, students cut up chard, dandelion greens, and collards; diced tofu; and snipped chives and tore sheets of nori for the garnish. Some chefs enjoyed the soup so much they came to Soup Squad after school three days in a row!
