Steak Soup With Leafy Greens

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2 cups dashi, stock or broth, may use beef, chicken or vegetable

1 to 2 tablespoon peeled ginger root, crushed (optional)

1 cup cooked rice warm or cold (freshly cooked or leftover)

1 bunch dark, leafy greens, such as kale or chard

4 to 8 ounces beef, preferably well-marbled, such as skirt steak, sliced thinly across the grain or ground chunk

1 to 2 tablespoon miso or dried seaweed flakes, such as dulse or kombu (optional)

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