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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).
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Fusion, Japanese
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. 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.
  2. Pour the mixture into the saucepan.
  3. 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.
  4. Turn off the heat, add the tofu, soy sauce, mirin & spring onion slice. Put the lid on and rest for a few seconds.
  5. Serve with sesame seeds sprinkled on top.