Miso Soup with Kale, Mushrooms and Tofu
A very simple, light soup bursting with wholesome ingredients. Easy to put together for a quick meal. Perfect way to use up some of the seasonal dark leafy greens that pop up in cooler weather!
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.