Miso and kale soup
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.
Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Soup - Supper
- Cuisines: - Fusion - Japanese
- Ingredients: - Greens & Salads - Tofu
- Health and Diet: - Dairy Free - Gluten Free - Healthy - Low Calorie - Semi-vegetarian - Vegan - Vegetarian
- Skill Levels: - Easy
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