Name: Miso and kale soup
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 500 ml dashi or vegetable stock; 1 Tbsp white or brown miso paste; 100g firm tofu; 1 cup chopped curly kale; 2 tsp soy sauce; 1 tsp mirin; 1 tsp sesame seeds; 1 spring onion

Miso and kale soup

27 Mar 2017

by Dinna

Prep Time

5 minutes

Cook Time

5 minutes

Total Time

10 minutes

Background

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

500 ml dashi or vegetable stock
1 Tbsp white or brown miso paste
100g firm tofu
1 cup chopped curly kale
2 tsp soy sauce
1 tsp mirin
1 tsp sesame seeds
1 spring onion

Instructions

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.