Emerald Miso Soup

Serves: 5
Total Calories: 54


1 cup finely chopped kale or collard greens
1/4 cup instant wakame rinsed
6 cups water or unsalted vegetable stock
2 tablespoons toasted sesame oil
1 small onion sliced
1 tablespoon grated ginger
2 scallion chopped
1/4 cup


1. Place the kale, wakame, and water in a large heavy kettle over high heat. Cover and bring to a boil. Reduce the heat to low and simmer about 10 minutes or until the kale and wakame are almost tender.
2. Heat the sesame oil in a medium skillet over medium-low heat. Add the onion and ginger, and sauté about 5 minutes or until the onion is translucent. Add this sautéed mixture to the kettle, increase the heat, and bring to a boil. Reduce the heat to low, cover, and simmer about 10 minutes or until the kale and wakame are tender.
3. Remove the kettle from the heat and add the scallions.
4. Remove a little broth from the kettle and mix it with the miso. Return the diluted miso to the soup and stir well. Serve immediately.

For a Change . . .
* Add a medium carrot (sliced or cut into matchsticks) to the simmering kale and wakame in Step 1.
* Add 4 or 5 sliced shiitake mushrooms to the onions and ginger in Step 2.

It’s easy to remove the skin from a garlic clove. Simply place the clove on a clean counter or other hard surface and smash it slightly with the bottom of a glass or the side of a wide knife blade. The skin will slip right off. When Adding Miso to Soup . . . Because miso is a thick paste, it is best to first dilute it in a little of the cooked broth before adding it to the soup. And to preserve miso’s health-promoting enzymes, it should not be boiled. For this reason, it is best to add miso at the end of the soup’s cooking time—right before serving.

Nutritional Facts:

Serves: 5
Total Calories: 54
Calories from Fat: 48

This Emerald Miso Soup recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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