Miso Soup with Kale
Author: Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 2
- 2 cups vegetable or chicken stock
- 2 cups water
- 90g (3 cups approx) kale, chopped
- 180g silken pressed tofu, cut into small cubes
- 1 tablespoon miso
- 2 tablespoons water
- ½ sheet nori (seaweed), optional
- fresh coriander, to garnish
- Place stock and water in a small saucepan and bring to the boil.
- Add kale and simmer for 8-10 minutes, until cooked.
- Turn heat off and add tofu, set aside for 10 minutes.
- Meanwhile mix together miso and water to a smooth paste.
- If you can, toast the nori sheet for 1-2 minutes in a hot oven, then shred. Otherwise use untoasted.
- Carefully remove tofu from soup and divide between 2 serving bowls.
- Add miso to soup and stir to combine.
- Pour soup evenly between the 2 serving bowls.
- Top with shredded nori and coriander.
- Serve
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2014/08/23/miso-soup-with-kale/
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