Last night I made Miso and Kale Soup. I don’t think I’ve ever spent my own money on raw kale before. Kale is one of those things that I couldn’t stand the smell or taste of when I was younger. It ranked right up there with Liver and Onions. I still don’t like liver.
I bought curly kale. And, if there isn’t technically something called curly kale then I don’t know what variety of kale it was, but it sure was curly. Curly Kale, say it with me, it’s fun.
Anyway, the Miso and Kale soup was delicious. I thought it was a Martha Stewart recipe but I couldn’t find it on her site and Food & Wine’s site is slower than roadkill. Alas, I’ll type it out and please note that it is either Martha’s or F&W’s recipe.
Miso Soup with Tofu and Kale (serves 4)
5 cups water or unsalted vegetable broth (I used one can of regular v. broth and the rest water)
2 scallions, white and light-green parts only, thinly sliced
2 teaspoons grated fresh ginger (used dried ginger)
1 garlic clove, thinly sliced (I used 2)
3 tablespoons light-colored miso (I used brown rice miso)
2 teaspoons low-sodium soy sauce (I omitted)
3 ounces kale, trimmed and shredded
6 ounces firm tofu, drained and cut into 1/2-inch cubes
Bring water (or broth) to a boil in a medium saucepan over medium-high heat. Add scallions, ginger and garlic. Reduce heat; cover, and simmer 10 minutes.
Add miso, and stir to dissolve. Add soy sauce, kale and tofu; return to a simmer, and continue cooking until kale is tender, about 5 minutes (took about 10 minutes). Serve immediately.