Miso soup is traditionally an appetizer because it's light and brothy. This mushroom kale miso soup has a few more veggies to make it a light meal.

Mushroom Kale Miso Soup [Vegan]

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Calories

141

Serves

3

Cooking Time

10

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Ingredients

  • 4 ounces mushrooms, diced
  • Splash olive oil
  • 4 garlic cloves, minced
  • 4 cups water
  • 1 cup vegetable broth
  • 3 tablespoons yellow miso paste
  • 1/4 teaspoon black pepper (optional)
  • 8 ounces extra firm tofu, pressed and drained
  • 3/4 cup kale, packed (from 1 large leaf)
  • 1 tablespoons rice vinegar
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Preparation

  1. Add mushrooms and olive oil to a 2 quart dutch oven or stock pot. Saute until the mushrooms start to release their liquid. Mix in garlic, water, broth, miso, black pepper (if using) and tofu. Bring to a boil and let simmer for 5 minutes.
  2. Mix in kale and rice vinegar. Stir until the kale softens.
  3. Divide soup among 3 bowls and serve.
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Nutritional Information

Per Serving: Calories: 141 | Carbs: 10 g | Fat: 6 g | Protein: 11 g | Sodium: 359 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.