TL/DR – Kale Garlic Miso Soup. Don’t discount this because it has kale. Miso, garlic and vinegar make this healthy vegetarian soup a delicious and comforting healthy weeknight soup. Great with grilled cheese! –
Miso is one of those things that stands the test of time and it is handy for making a quick, healthy soup. Kale Garlic Miso Soup has few ingredients but lots of flavor and it is healthy. Serve it with Easy Ham and Cheese Quiche because it cooks in the same time it takes for the quiche to bake. Or grilled cheese! Yes!
Start by sautéing minced garlic in a bit of oil, then add the miso and allow it to brown for a minute. Slowly add the broth and scrape up the bits of miso. Add the kale, vinegar, a touch of nutmeg and allow to simmer for about 25 or 30 minutes.
The major thing with kale is that it needs to simmer for about 30 minutes to achieve a texture that is not too chewy. Kale is a tough, leafy vegetable. Like collard greens, it needs time to cook down into something consumable. The only recipe I’ve found for raw kale that works is Kale Salad with Pecorino and Walnuts from Smitten Kitchen. Otherwise I prefer my kale braised or in soup.
Kale Garlic Miso Soup
Ingredients
- 1 T canola oil
- 3 cloves garlic, minced
- 1 1/2 T yellow miso
- 2T cider vinegar
- 1 bunch lacinato, or dino, kale, ribs removed and sliced thinly
- 4 c low sodium chicken broth
- dash nutmeg
- Kosher salt and pepper to taste
Directions
- Step 1 Over medium heat in a medium saucepan, sauté the garlic for 2 minutes, careful not to brown it too much.
- Step 2 Stir in the miso paste and allow to cook for one minute.
- Step 3 Add the kale, cider vinegar and broth and a dash of nutmeg and stir well.
- Step 4 Simmer for 25 – 30 minutes until the kale is very tender.
- Step 5 Add salt and pepper to taste.
