Kale and Mushroom Miso Soup
By Laila ·
A delicious soup that's both healthy and simple. The tofu and seaweed are replaced by mushroom and kale! It's light yet very satisfying. Takes minutes to make and is free from dairy, egg, nuts, fish, mustard, wheat, gluten. You're going to LOVE this take on Miso Soup.
How about this Kale and Mushroom Miso Soup to add to your recipe repertoire. You’re going to love this soup, not only for its simplicity, but obviously also for its taste.
After my Raspberry Lemon Roll saga, I wanted to share something that’s simple. Not that the roll is hard to make – quite the opposite, I promise! But since I made it a dozen times (add 2), I figured it’s a nice change of pace for me :)
Speaking of change, I’ll be updating my Chocolate Swiss Roll post very soon to give you guys a much better and easier recipe to work with! A few of you mentioned that you had a hard time with the current recipe, so that’s why I’m so excited for this update – Look for it super soon!
Back to the soup!
My kids aren’t fans of tofu so I replaced it with portabella mushrooms! And the seaweed? Kale! It’s a delicious way to enjoy a very healthy and uber nutritious soup.
Side rant/question: why does this mushroom have two ways of spelling it??! Portobello and Portabella. Hmm, makes me wonder if there’s a female and male of this type of mushroom…. Who’s going to look it up and let me know?!
This soup is so easy to make that if you blink, I worry you might miss the instructions! So keep your eyes wide open like this guy and don’t blink. –> ‘__’
My husband was less than impressed at my attempt with this joke. Whatever.
Miso soup is incredibly good for you because miso paste is made from fermented soybeans (among other good ingredients), which means probiotics which equals good bacteria that your gut loves and needs. Add to that the powerhouse combo of kale and mushroom, and you’ve got yourself a nice bowl of AWESOMENESS!!
There’s nothing traditional about this miso soup, except for the miso paste. There’s no tofu, no seaweed, no potential other veggies or specific ingredients to buy. It’s simply how I love making it at home, and the ingredients are minimal and non fussy, easy to find, easy to make. Just easy everything.
Feelin’ me? We need more easy meals from time to time.
This Kale and Mushroom Miso Soup is free from:
dairy
egg
peanut
tree nuts
fish/shellfish
mustard
wheat/gluten
It’s the perfect thing to serve on a cold winter’s day or anytime you’re craving a warm hug – in food form! All you need now is some Hulk Maki Rolls to make it a complete asian-inspired meal ;)
As always, chat with me on here and on my social media pages insta & FB. Love hearing from you. Love your feedback (all of it) so keep them coming, friends! And don’t forget to rate the recipes too! TIA!
Happy soup making. xx
Recipe
Kale and Mushroom Miso Soup
A delicious soup that's both healthy and simple. The tofu and seaweed are replaced by mushroom and kale! It's light yet very satisfying. Takes minutes to make and is free from dairy, egg, nuts, fish, mustard, wheat, gluten. You're going to LOVE this take on Miso Soup.
- Prep
- 10 mins
- Cook
- 15 mins
- Total
- 25 mins
- Serves
- 6 servings
Ingredients
Instructions
- 1In a large pot, add olive oil and leeks and cook on the stove over medium heat. Stir leeks from time to time until they become a nice light brown color (caramelize). Approximately 5-7 minutes.
- 2Next, add the broth and water. Bring to a boil and allow it to cook down for approximately 5 minutes.
- 3Then turn heat off, and take about a ladle worth of the broth and add it to the miso paste (do this in a bowl) whisk it well until the miso has dissolved and isn't clumpy. Add the miso to the broth and stir a few times until combined. Add salt, stir, and taste.
- 4Finally, add the chopped kale and mushroom. Stir to combine and leave for a few minutes before serving, to soften the kale and mushroom. Enjoy!
Notes
Calories: 122 kcal
