GOOGLE. bok choy miso soups

Ingredients

6 cups water (1,5 L)
2 tablespoons olive oil or
coconut oil
¼ cup ginger , peeled and
thinly sliced
6 cloves garlic , thinly sliced
16 ounces grass-fed ground
beef (bison is fine)
2 cups daikon radish , sliced
into half moons
2 cups baby bok choy , thinly
sliced lengthwise
1 cup dried seaweed
(wakame , dulse, nori, arame
or mixed)
2 cups spinach
½ cup sweet miso ,
Pinch cayenne pepper , to
taste (optional)
¼ cup low-sodium tamari
1 serrano chile , diced, seeds
removed (optional)

Instructions

Heat a large saucepan on medium-high heat and add oil. When oil is hot, saute ginger and garlic until soft, about 1-2 minutes.
Add ground beef and sauté until golden brown, about 5-7 minutes.
Add water and daikon radish. Simmer until tender, about 2-3 minutes, then add bok choy.
Reduce to very low heat and add the seaweed and spinach.Add miso, cayenne pepper, tamari and chile, if using.
Divide among 4 bowls and serve.