Miso soup with kale. Kale, ginger, garlic, and soybeans, in the form of miso and tofu, combine to lend flavor and nutrients to a delicate soup. This soup is brimming with soy, an excellent source of protein as well as antioxidants. Kale, a cruciferous vegetable, is high in vitamins A and C, folic acid, calcium, and iron.
This vegan miso soup is such a quick dinner to throw together. Packed with protein, fiber, and secret hidden veggies, this soup is also so healthy. The savory taste and silky smooth miso broth are what really sell this vegan miso soup–it's guaranteed to become a household favorite. You can have Miso soup with kale using 5 ingredients and 7 steps. Here is how you cook it.
Ingredients of Miso soup with kale
- Prepare 1/2 leaf of Kale.
- You need 2 of eggs.
- Prepare 500 ml of Water.
- It’s 1 of grab of bonito flakes(Katsuo sushi).
- Prepare 1.5 tbs of Miso.
This Ginger Kale Miso soup is one of my favorite transitional winter dinners. I hope you love this soup as much as I do. It is a staple in my house in the winter and with the additional ginger, is a great way to chase off the cold and satisfy that need for a warm meal on a cold night. I like to make miso soup because it's a great way to combine three of my favorite ingredients that you don't often see together in the same recipe-seaweed, kale and ginger.
Miso soup with kale instructions
- Put bonito flakes into a jag or bowl with water.Heat 5 min in microwave. Set aside the bonito flakes, and pour only the soup into the pot. (Can be replaced with instant soup stock if available.).
- Cut Kale into thin slices..
- Heat soup in a pot, and dissolve half the miso into the soup..
- Break egg on the ladle to avoid shell. Add into the soup. Simmer until the yolk hardens to your preference..
- Add kale into the soup. Turn off the heat immediately to prevent kale discoloration..
- Add the rest of miso..
- Bon appetite!.
The broth is light and bright with fresh lemon juice, balanced with kale and garlic sauteed mushrooms for deeper flavour, plus protein-rich tender tofu to keep you full for hours. A thick polenta and kale soup flavored with miso, soy sauce, and scallions. This easy one-pot polenta and kale soup hails from Italy, but we give it a distinctly Japanese twist: In place of the Parmesan called for in a traditional recipe, we finish ours up with the addition of miso paste, soy. This soup is insanely simple, big in bold miso flavor, and extremely pleasing to the gut! I make it for breakfast, lunch or dinner as What a great combination of flavors and ingredients to create this soup!