The other day I went for a run around noon. It was cloudy, spitting rain and unusually cool. Perfect running weather! I ran along the Sound, enjoying the chill in the air. When I returned home, the chill remained. I wanted a hot lunch, preferably soup, ASAP. One look in the refrigerator and I had an idea. Kale + Tofu. Then I second-guessed myself about 20 times. I finally decided to follow my gut instinct, and I am so glad that I did.
Creamy Kale Miso Soup
Ingredients (Serves 2)
- 2 cups vegetable broth
- Onion, diced in big chunks (I used half of a small yellow onion)
- 2 cloves of garlic, diced in big chunks
- Half a block of extra-firm tofu, pressed, drained, and cubed
- 2 cups of kale (firmly packed), torn into large pieces
- 2 teaspoons miso (I used yellow)
- A few pieces of raw kale, for garnish
Instructions
- Bring vegetable stock, onion, and garlic to a boil in a medium saucepan.
- Add tofu and bring back to a boil.
- Add kale, cover, and cook on low for 5 minutes.
- Remove saucepan from heat and stir in miso.
- Transfer soup from the saucepan to a high-speed blender (I used a Vita-Mix), cover tightly, and blend for 30 seconds to a minute. (If you double and/or increase this recipe, be sure to blend in small batches, 2 – 3 cups at a time.)
- Spoon into a bowl and top with a few pieces of raw kale, as garnish.
- Enjoy this hot, creamy soup!
Believe it or not, this was my first hot soup finished off in the Vita-Mix. I thought it would be a terrific way to blend the extra-firm tofu, as well as the miso. I garnished it with a few pieces of raw kale; the combo of a crisp crunch with the hot soup was superb.
Responses
First, congrats on the newspaper spotlight! Fantastic news! I’m totally intrigued by this soup, but I’m one of those weary tofu eaters (only soy I try to eat is in miso or straight up edamame). Other thoughts on creating creaminess? Finally used nutritional yeast in a recipe a few months ago (not a lot – just added to a rosemary mushroom sauté on top of millet. It was awesome.) xo
Thanks, Beth! And yay on the nutritional yeast! 🙂 You might try coconut or almond milk for a creamy texture without soy, though the soup will be thinner. For a thicker, creamy alternative perhaps toss a handful of raw, unsalted cashews in the blender with the hot soup.
Yum! Your addiction to kale is awesome because it gives me so many different options for using it than just in my green smoothie!
Ha! Happy to help!
Yum! Kale soup!
🙂
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We loved your soup! Great idea! Thanks.
I am so glad! Thank you for letting me know!
This is a great recipe, I shared it on my blog this morning. http://moicontrelavie.com/2012/06/11/links-youll-love-31/
Thanks so much for sharing it!
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We loved this recipe. We added some lemon at the end because we are lemon whores.
Hey @google-880bb2340191b26e0dbbc939565b0b59:disqus! So glad you loved it! So easy, right? I’m making this for a cooking demo class tomorrow night and I’ll squeeze a little lemon juice on it now, thanks to your suggestion! Hope to see you and Jenny at The Seed in a few weeks!
I have been making this soup ever since I met you and got the recipe at the farmer’s market in Katonah. Just a question: has the recipe changed a bit. I have your original printed one where you said to use a whole pkg of soft tofu (not silken). BTW i dop not have a Vita Mix blender but used an immersion blender which worked just fine and there was one less thing to wash up later. Thanks for this wonderful recipe.
Hi, @disqus_nJMJQOnPf0:disqus! I love that you’re still making the recipe! The recipe you have is the one I included in my book Vegan for Her. The recipe included here was my first attempt, when I just made a small batch. I have made it a lot over the past year, though, and can tell you that extra firm, firm and soft tofu all work great!
The reason that I looked it up again was I wanted to send it to a good friend who asked me about kale soups.