Ever since I got a sore throat, I’ve been craving a bowl of miso soup. Sounds weird, but sometimes chicken noodle just doesn’t cut it for me. Miso soup is Japanese soup known for its tangy, salty and unique, yet powerful flavor. The miso paste comes from fermenting soy beans. The soup is minimal, quick and easy, and quite different. My Akron family has a knack for growing beautiful kale, and my parents swung by yesterday to check in and drop off some kale, which adds a hearty addition to an already minimal soup. Drizzle with some sriracha and you have a deliciously different take on traditional miso: Spicy “Green” Miso Soup. Happy Meatless Monday!
Ingredients (serves 8 as side, 4 as main dish).
- 8 c water
- 1/2 c white miso paste
- 1 c scallions (about 3), washed and chopped
- 1 package extra firm tofu, drained and cubed
- 1½ sheets nori
- 2 c curly kale, washed, finely chopped and loosely packed *
- Sriracha to taste
NOTE: go here to easily remove spines from the kale leaves
- In a large pot, bring water to a boil. Once boiling, reduce water to a simmer.
- Add nori to the simmering water. I ripped the nori into small pieces, but you can chop the nori into long strips, small rectangles, etc. Allow the nori to simmer for about 5 min.
- In a small bowl, add all miso paste and a dash of hot water. Whisk well until miso dissolves. Add to water and nori.
- You can add more miso paste to taste, but its one downside is it’s high in sodium, so try not to add too much extra.
- Add the tofu, scallions and kale and allow the soup to simmer for an additional 5 min or so.
- Dish up 1 c (side) or 2 (main) to serve. Drizzle with sriracha to taste to give the miso soup a spicy kick.
- Serve hot and enjoy!
Adapted from Minimalist Baker‘s “15-Minute Miso Soup with Greens and Tofu.”
Looking to pair? Try the Miso Soup with:
- Ginger Chicken Quinoa Bowls
- No Fish Sauce Veggie & Chicken Pad Thai
- Spicy Chili Fresh Rolls
- Summer Vegetable Stir Fry with Crispy Tofu
- Veggie Spring Rolls with Sriracha Soy Sauce