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Creamy Kale Miso Soup

by JL Fields from Vegan for Her: The Woman’s Guide to Being Healthy & Fit on a Plant-Based Diet

Ingredients 32 ounces (4 cups) low-sodium vegetable broth (low-sodium is very important!)

1 cup yellow onion, diced coarsely

1 tablespoon fresh garlic, chopped in big chunks

1 block (14 ounces) soft tofu (NOT silken!), pressed and drained

4 cups kale, loosely packed

1/4 cup yellow miso

A few pieces of raw kale, for garnish

Instructions Bring vegetable stock, onion and garlic to a boil in a large saucepan. Cube the pressed tofu, add it to the saucepan, and bring back to a boil. Add kale (torn into large pieces), stir, cover and simmer on low for 5 minutes. Remove saucepan from heat and stir in miso - it's okay if it doesn't all dissolve because you will soon be blending it. Transfer soup from the saucepan to a high-speed blender (I used a Vitamix), cover tightly, and blend for 30 seconds to a minute, 3 cups at a time (you do not want to put more than 3 cups of hot liquid in a blender at one time - trust me!) Spoon into a bowl and top with a few pieces of raw kale, as garnish. Enjoy this hot, creamy soup!

Notes With just six ingredients, you will be enjoying a delicious, super-healthy soup in 20 minutes! Be sure to use a low-sodium vegetable broth, since the miso has a very salty flavor.

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