This soup is high in protein and it’s a nutritional superstar when it comes to vitamins and minerals. It hits over 40% on most for our daily needs, over 60% on others and some it covers completely.
When making the soup always add miso paste to cooled broth to preserve its probiotics. Hot broth will destroy them.
You can serve it with or without rice noodles.
2oz (60g) kale
7oz (200g) firm tofu
6oz (180g) brown rice noodles (optional)
1oz (30g) dried shiitake mushrooms (optional)
2 tablespoons miso paste
6 cups of water
516 Calories per portion
1Heat up water in a kettle. Place noodles and shiitake mushrooms in two separate bowls and cover them with plenty of boiling hot water. Set a timer for 10 minutes. When the time is up, drain both bowls and set noodles and mushrooms aside.
2Add 6 cups of water to a cooking pot and bring to a boil. While the water is heating up, cut the tofu into cubes.
3Add tofu, kale, drained shiitake mushrooms to the pot, cover it with a lid and boil them over a low heat for 20 minutes.
4When the time is up, turn off the heat and wait for the soup to cool down. Use a ladle, take a scoop of soup broth and pour it into a bowl. Add miso paste. Use a whisk to dissolve miso paste in the soup broth then add it back to the pot. Stir.
5Rinse your noodles under running water if they are stuck together - they should be cooked and soft at this point. Add ¼ of the noodles to a deep bowl, then add ¼ of miso soup and serve. The miso soup can also be served on its own, without noodles.