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:Alison's Allspice
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.