Mushroom Kale Miso Soup
 
Prep time
Cook time
Total time
 
Miso soup is traditionally an appetizer because it's light and brothy. This mushroom kale miso soup has a few more veggies to make it a light meal.
Author:
Recipe type: Main
Cuisine: Asian
Serves: 3 servings
Ingredients
  • 4 oz mushrooms, diced
  • Splash olive oil
  • 4 garlic cloves, minced
  • 4 cups water
  • 1 cup vegetable broth
  • 3 TBS yellow miso paste
  • ¼ tsp black pepper (optional)
  • 8 oz extra firm tofu, pressed and drained
  • ¾ cup kale, packed (from 1 large leaf)
  • 1 TBS rice vinegar
Instructions
  1. Add mushrooms and olive oil to a 2 qt dutch oven or stock pot. Saute until the mushrooms start to release their liquid. Mix in garlic, water, broth, miso, black pepper (if using) and tofu. Bring to a boil and let simmer for 5 minutes.
  2. Mix in kale and rice vinegar. Stir until the kale softens.
  3. Divide soup among 3 bowls and serve.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/mushroom-kale-miso-soup/