You can add some cubed tofu along with the greens, if you like.
2 t vegetable oil
1 onion, peeled and thinly sliced
1 c carrots, sliced
2 c greens, washed and finely chopped or sliced
1 quart water
3 – 4 T miso, preferably dark miso (barley)
fresh, chopped parsley or scallions (chives), for garnish
1. Heat oil over medium heat in a soup pot. Add onions and carrots and saute 2 to 3 minutes. Add water and bring to a boil. Reduce heat to a simmer, cover and simmer for 10 minutes.
2. Add greens and simmer, anywhere from a couple of minutes to 10 minutes, depending on the greens and how finely chopped or sliced they were.
3. Take out some of the broth and mix in a small bowl with the miso until the miso is emulsified. Add to the soup, and turn off the heat. Stir to combine. Garnish with fresh parsley or scallion.