sea soup

makes two very large bowls with a bit left over, could work for three.

• 1 tbsp oil
• 1 medium onion, sliced thin
• 2 cups chopped dino kale (or other winter greens)
  
• 5 radishes, sliced thick
• 1 tsp dashi no moto or fish bullion (can be found in the ethnic aisle of many grocers)
  
• 2 cups any broth (I had beef on hand so used it, but mushroom would be great)
• 4 cups chopped bok choy
• extra water
• 1 egg per person
• miso paste
• small block tofu, chopped
• 1 cup brown rice
• furikake
  

1. heat oil in a large pot and saute onion 'til translucent
2. add kale, then radishes and saute until slightly wilted
3. sprinkle in dashi no moto and and broth
4. stir well, then close lid and simmer until kale is very tender
5. meanwhile, add 1.5 tbsp of miso paste to each person's bowl, take a bit of liquid from the soup and thin the miso, so it will easily incorporate with the soup later
6. add a scant 1/4 cup rice and equal share of the tofu (no more than 1/4 cup) to each bowl with thinned miso
   
7. add bok choy to simmering soup, if needed add water to just cover greens, and return to simmer
   
8. make a slight nest for each each egg, crack in eggs and cover soup until eggs are poached to desired hardness, just a minute or two
9. ladle egg, veggies and broth into bowls and season top generously with furikake, eat