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
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!
- 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
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?
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Hi Katie! I LOVE miso. Your recipes are always inspiring. I eat plenty of kale, in salads but for some reason I forget it in cooked dishes
Hey @buckaroobaby! How are you and the family? I hope well.
If I ever don't know what to do with my greens, I just toss them in a soup, haha. Especially this time of year when they are so abundant. I feel like I eat more when they are cooked down, but still also love a good kale salad, too. Currently it's Swiss Chard in a sweet potato soup with white beans and dill in the fridge. We're supposed to get down close to freezing overnight tomorrow, so it is well and truly soup season here!
Yummy!
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I see you have brought a super recipe @plantstoplanks , this soup is great, very comforting and nutritious.
I wanted to suggest that for future posts you include more step-by-step photos of the recipe, so that readers, especially those who do not know much about cooking, will have a more complete guide for the development of your delicious recipes.
Thank you for sharing your content in the community. Happy Sunday.
Thanks @plantpoweronhive! I'll try to take some more process pics next time. Sometimes I just get going in the kitchen and don't think about it until after the meal is done!
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It’s a very good soup and good for healthy. Have a beautiful day.
Nothing but good stuff in this bowl! Hope you all are doing well! :)
Yummy! :)
!LUV
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Thanks dear. :)
Yum!!! !LUV
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Appreciate the luv @consciouscat. Wish I could return it with a bowl! ;)
Oh, gosh! That would be LOVELY 🙏😁
Love tufo, I haven’t been eating with about 2 weeks Your process is fantastic. I've made this twice in the past 2 weeks, it turns out really good. Glad to try your cooking method soon!
I don't know why I don't do miso soup more often, this was my first time in a very long time! Will definitely make it again soon.
Yum! We love miso soup and I bet it tastes great with the kale. Though I can't eat unfermented soy products like tofu as it messes with my hormones and milk glands, miso and soy sauce in small amounts are fine. Thanks for the miso soup reminder.
Autumn doesn't really exist here. We are at the end of the rainy season and colder, yet sunny, windy days are coming up next. So soups and stew on these colder days will def on the menu. Though cold here still means temps of 20-27C lol... but for people living here, this means scarf, socks, sweater, and pants weather 😎
Oh that's nice that you can actually enjoy some miso! Fermented foods for the win, yet again. :)
It's up and down with temperatures here as usual, but happy for some cooler nights for sure! This week was potato and veggie soup with curry seasoning. Though we're eating through it really quickly, so a second soup for the week might be needed, haha.
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