Miso and Kale Soup

with Shiitake, Carrots and Soba Noodles

  • 25 min
Vegetarian
Miso soup is a Japanese soup traditionally made with a salty paste from fermented soybeans. Our version is a simple, everyday healthy comforting bowl of rice noodle soup with kale, miso, shiitake and carrots. The saltiness of the miso paste helps tone down the bitterness of the kale and the shiitake mushrooms add lots of yummy umami to this dish.
Miso and Kale Soup

Ingredients

1
Carrot(s)
1
Green Onion(s)
2 leave(s)
Kale
1/2
Lime(s)
2 tbsp
Miso Paste
1 tbsp
Sesame Oil
100 g
Shiitake Mushrooms
200 g
Soba Noodles
1 tbsp
Soy Sauce
225 g
Tofu
1/2
Vegetable Broth Cube(s)
4 cup(s)
Water for Vegetable Broth (not included)
Nutritional facts
Serving per portion
Amount / Serving
Calories
706 kcal
Total fat
23 g
Saturated Fat
2 g
Sodium
2 g
Total Carbohydrate
89 g
Fiber
11 g
Sugar
7 g
Proteins
43 g

Instructions

Prepare broth
1

Start the broth

Preheat oven to 400F. Boil the water for broth in a large saucepan and add the broth cube (or 1/2), the miso paste, and ½ of the soy sauce. Simmer the broth over low heat (15-20 min).

Cut the tofu
2

Prepare the ingredients

Dice the tofu into 1-2cm cubes. Cut the carrot into julienne strips and cut the kale leaves by removing the stem.

Marinate tofu and mushrooms
3

Cook the mushrooms and tofu

Combine tofu and mushrooms with sesame oil and remaining soy sauce in a bowl. Place on a baking sheet lined with parchment paper and bake for about 10 min.

Add noodles
4

Finish the dish and serve

Add the carrots and kale leaves to the broth with soba noodles and let simmer. Divide broth, noodles, tofu and vegetables in bowls. Slice green onions, garnish and serve hot soup.