Moroheiya is a leafy green that becomes very slippery when it is cooked. We have it growing fresh on the rooftop garden and use it often for soup. In the version above the soup is poured over boiled gyōza.
To make the soup pull off the leaves and rinse in water. In a pot over the stove cook the leaves in a chicken stock for about two minutes or until tender. Then mix in a blender and serve immediately.
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