Miso Kale Soup with Enoki Mushrooms

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Miso Kale Soup with Enoki Mushrooms calories by ingredient


Introduction

Kale cut into thin ribbons like noodles is cooked in a miso-vegetable broth with bok choy and enoki mushrooms. Kale cut into thin ribbons like noodles is cooked in a miso-vegetable broth with bok choy and enoki mushrooms.
Number of Servings: 2

Ingredients

    Half bunch of lacinato kale, cut into thin ribbons
    1 bunch of bok choy, cut into thin strips
    1 150 gram package of enoki mushrooms, roots removed
    2 scallions, cut in half width wise then into thin strips lengthwise
    3 cloves garlic, grated
    3 cups of vegetable broth
    2 T white miso
    2 tsp low sodium soy sauce
    2 tsp sesame oil

Tips

Don't add the miso until the burner is off. High heat kills the probiotics found in miso.

For gluten free, use Tamari instead of soy sauce.


Directions

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.