Miso Soup with Kale and Black Garlic

Light and flavorful soup made with fresh veggies and white miso paste

Although this winter has not been as cold as average, it is still cold-ish for my southern italian body and my very low tolerance to low temperature. Thus, specially at night, I like to enjoy a warm and hearty cup of soup.

The soup I am sharing with you today is sort of a hybrid between a light minestrone and Japanese miso. It is made with a handful of fresh veggies, you can very much use what you have on hand, and a spoonful of white miso paste. What really makes it special is the addition of black garlic which will give this soup that extra kick in flavour.

Ingredients (serves 6):

  • 200 g fresh Tuscan Kale
  • 1 large carrot, diced
  • 1 large zucchini, diced
  • a handful of Swiss chard
  • 2 head of black garlic
  • 1 heaping tbsp of white miso paste
  • 1/4 cup diced celery
  • a handful of fresh parsley
  • 1 tsp Himalayan salt
  • 1.5 l filtered water
  • 1 large red chili
  • 1 onion
  • 1 cup broccoli (frozen or fresh both ok)
  • extra virgin olive oil + sesame seeds

Start off by collecting all you veggies, wash them and chop them

Place them into a large casserole,

add in the chili if you want to add some spiciness – totally optional

pour in the water and bring to a gentle boil. Stir in miso paste, chopped garlic and seasons with salt.

Let the soup simmer with a lid on for about 1 hour.

Serve it up with a slice of toasted bread, a drizzle of extra virgin olive oil and some white sesame seeds if you fancy 😉

I loved this soup, hearty and light will help you stay warm on cold winter nights.

If you make this recipe tag me on IG @the_fit_mediterranean



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.