Is everyone ready for the holidays?! This will be my last post before Christmas, so have a Merry Christmas everyone! Today’s recipe is a light soup, mushroom kale miso soup.
Miso soup is traditionally an appetizer because it is mainly composed of flavorful broth. I loaded my version up with a few more veggies to make it a light meal.
This soup is perfect for the holidays because it is a very light meal. When you’re anticipating a large feast and really only want something light to hold you over, this soup will hit the spot!
Variations to the Mushroom Kale Miso Soup recipe:
- Vegetable broth is not traditional in a miso soup. I liked the depth of flavor that it added. Use it or not according to your taste preferences.
- I preferred yellow miso in this soup because it has a bolder flavor than white miso. Use whichever your prefer, or already have on hand. I have not tried red miso, but I’m sure it would work too.
- The black pepper is optional because, again, it is not traditional. I liked the hint of spice that it brought to the broth, without overpowering the miso flavor.
Mushroom Kale Miso Soup
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.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 3 servings
- Category: Main
- Cuisine: Asian
Ingredients
- 4 oz mushrooms, diced
- Splash olive oil
- 4 garlic cloves, minced
- 4 cups water
- 1 cup vegetable broth
- 3 TBS yellow miso paste
- 1/4 tsp black pepper (optional)
- 8 oz extra firm tofu, pressed and drained
- 3/4 cup kale, packed (from 1 large leaf)
- 1 TBS rice vinegar
Instructions
- 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.
- Mix in kale and rice vinegar. Stir until the kale softens.
- Divide soup among 3 bowls and serve.
