Fresh, delicious and simple to prepare.
Today I made miso soup…with kale. What could be better on a Sunday afternoon than warm soup on a chilly winter’s day. Easy on the wallet and the waist line too.
Soup is one of those smart strategies for maintaining weight loss, when made with broth, not cream, and full of vegetables and grains, instead of fatty meats. Miso paste is made from fermented soybeans, rich in protein and vitamins, and is salty and rich-tasting. I bought a tub of it online at Amazon.com, and have been using it in soups and salad dressings so far. Natural News explains the many health benefits associated with miso, including a complex combination of antioxidants including vitamin B2, vitamin E, vitamin K, calcium, iron, potassium, choline and lecithin.
And then there is the taste! Miso has that “umami,” also known as the “fifth taste”, often described as “rich tasting”…other foods with umami include meats, fish, and mushrooms. It’s extremely satisfying, that je ne sais quoi that brings you back for more.
Make it easy, fast, tasty.
I bought a huge bunch of fresh, organic kale from my farmer’s market, along with scallions, ginger and garlic. If you’re pressed for time, buy pre-shredded kale or even frozen. Don’t like kale? Try collards. Or spinach.
I bought organic tofu at my local grocery store, and white miso paste came via UPS, through Amazon.
- 3 cups low-sodium vegetable broth
- 3 cups water
- 3 scallions, white and light-green parts only, thinly sliced
- 2 teaspoons fresh ginger, grated
- 2 or more garlic cloves, minced
- 3 generous tablespoons white miso paste
- 3 cups shredded kale
- 6 ounces firm tofu, drained and cubed
- Bring water and broth to boil, lower heat to simmer. Add scallions, ginger, and garlic: simmer 10 minutes.
- Add miso and stir to dissolve. Add shredded kale and tofu and continue to simmer for another 10 minutes, until kale is tender. Serve and enjoy.