Sea Palm Soup
Serves 6

1/4 oz. palm fronds
1 cup diced winter squash
1/2 cup sliced burdock
1 small onion, diced
6 cup water
2 heaping T. barley miso
ginger
scallions
Rinse and soak the palm fronds in water to cover for 20 minutes. Wash vegetables. Boil 2 cups water in saucepan and slice onion. Add onion to boiling water along with 1 cup cold water. Dice squash and add to pot when boiling again, along with another cup of cold water. Cut the burdock finely on the diagonal and add to Pot when boiling with another cup of cold water. Drain the palm fronds and slice into 1 1/2" lengths, add to boiling soup stock with final cup of water. Slice scallions finely on diagonal and grate a little ginger. Puree the miso with a little hot soup stock in a suribachi and add to the soup, reducing flame to avoid boiling. Add ginger and scallions and let steam for 1 or 2 minutes before serving.