Miso Kale Soup with Enoki Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Half bunch of lacinato kale, cut into thin ribbons1 bunch of bok choy, cut into thin strips1 150 gram package of enoki mushrooms, roots removed2 scallions, cut in half width wise then into thin strips lengthwise3 cloves garlic, grated3 cups of vegetable broth2 T white miso2 tsp low sodium soy sauce2 tsp sesame oil
1. In a large pot, bring vegetable broth to a simmer.
2. Add kale and cook until slightly tender, about 5 minutes.
3. Add bok choy and cook another 2 minutes.
4. Add grated garlic to broth, along with the enoki mushrooms.
5. In a separate container, combine the miso with a bit of the hot broth until miso is dissolved.
6. Turn of the heat under the soup pot. Add miso mixture into pot and stir til combined.
7. Separate soup into two bowls. Add 1 tsp sesame oil and 1 tsp low sodium soy sauce to each. Garnish with scallions.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user JSTEADYFOSHO.
2. Add kale and cook until slightly tender, about 5 minutes.
3. Add bok choy and cook another 2 minutes.
4. Add grated garlic to broth, along with the enoki mushrooms.
5. In a separate container, combine the miso with a bit of the hot broth until miso is dissolved.
6. Turn of the heat under the soup pot. Add miso mixture into pot and stir til combined.
7. Separate soup into two bowls. Add 1 tsp sesame oil and 1 tsp low sodium soy sauce to each. Garnish with scallions.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user JSTEADYFOSHO.
Nutritional Info Amount Per Serving
- Calories: 161.3
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,695.3 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 3.1 g
- Protein: 4.5 g
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