Miso and kale soup
Miso and kale seem to be the two magic ingredients for “clean-living”. This miso and kale soup can be very healthy if you use good quality ingredients. If you’re worried about sustainable fishing of tuna or you’re vegan – then forget the dashi stock (the base of traditional miso soup). Also, make sure the miso paste is aged and naturally fermented – and mixed with brown rice not barley, if gluten is an issue for you. Finally, use proper, naturally fermented tofu & Japanese soy sauce (which should be gluten-free too).
Ingredients
Method
- Heat the stock in a pan. Put the Miso paste into a small bowl, add a small ladleful of the hot stock and whisk until you get a smooth paste.
- Pour the mixture into the saucepan.
- Add the kale to the stock, bring to the boil, then simmer for a couple of minutes, until the kale has softened. Dice the tofu and finely slice the spring onions.
- Turn off the heat, add the tofu, soy sauce, mirin & spring onion slice. Put the lid on and rest for a few seconds.
- Serve with sesame seeds sprinkled on top.