Miso Soup with Kale, Shiitake Mushrooms & Tofu
I seem to be on a roll this month, as I’m back with another bowl that was too good not to share. There are many variations on miso soup out there, but it’s such a nourishing meal that you can never have enough options to choose from when perusing recipe ideas! I loaded this one up with kale because all the gorgeous cool weather greens are beginning to pop at the market. Plus, the more leafy greens in your bowl the better when it comes to overall health and wellness.
Very simple to put together, the longest active part of the process is getting everything chopped up before you get the soup going. This is not a soup that takes to simmering all day. Besides making sure the mushrooms are cooked, most of the rest of the ingredients are just warmed through to keep their integrity. Especially the miso–you don’t want to boil and kill off the beneficial bacteria in the fermented soybean paste!
I did use a whole big bunch of beautiful curly kale. However, if you prefer you can reduce the amount of greens to your taste. Just make sure the rest of your bunch doesn’t go to waste! I liked having that much in my final product as it made a very light soup seem just a little bit heartier. Enjoy!
Miso Soup with Kale, Mushrooms and Tofu
Ingredients
- 8 ounces fresh shiitake mushrooms, cleaned & sliced *trim off woody stems
- 8 cups water or low-sodium vegetable broth
- 1 bunch curly or other variety kale, tough stems removed and roughly chopped
- 15 oz cubed firm tofu
- 1 bunch radishes, cleaned, trimmed & thinly sliced *about 1 heaping cup
- 1 tbsp minced fresh ginger
- 3 cloves minced fresh garlic
- 3 tbsp miso paste
Instructions
- In a large stockpot, bring the water or broth to a boil over high heat then add your shiitake mushrooms and reduce heat to medium-low. Simmer for 8-10 minutes for the mushrooms to cook and start to flavor the broth.
- Next stir in your kale. Continue to simmer the mixture for an additional 5 minutes, or until the kale starts to wilt.
- Carefully scoop out about a half a cup of the warm broth to mix with your miso paste. Stir until the miso is fully incorporated then add back to the pot along with the tofu, radishes, ginger and garlic. Simmer on low for an additional 5 minutes.
- Taste and adjust any seasoning to your liking. Scoop into bowls to serve.
Everything in this bowl came from the farmers market, with the exception of the tofu and miso paste. I am incredibly lucky to have access to such wonderful ingredients to keep inspiring my meals. Having such fresh and delicious ingredients is half the battle in good cooking. It doesn’t take much to make these ingredients sing!
We have had a very sunny and gorgeous autumn so far, but I made this soup on the first rainy day in at least a few weeks. It really hit the spot and made me excited for all the other warming bowls of soup, chili and other concoctions in the season to come! What recipes are you looking forward to making this season?
