1 Cup Onion, small dice 1/4 Cup Garlic, minced, 1 1/2 oz. 1 Tbs. Olive Oil 1 Tbs. Sesame Oil
8 Cups Vegetable Stock, water if you like 3 Tbs. Miso Paste, yellow 6 oz. Shiitake Mushrooms, sliced thin 2 Ea. Kale, medium size head, washed three times 1/2 Cup Edamame, soy beans, fresh or frozen 1 Tbs Ginger, grated 1/4 tsp Crushed Red Pepper 2 Tbs. Red Vinegar 2 Tbs. Dulse Seaweed Flakes 1/2 tsp. Salt
Peel and mince garlic.
Peel and small dice onion.
Tear kale into small pieces.
Do not use the thick stem.
Wash kale in plenty of clean water.
May need to wash kale three times.
Remove stem from mushroom and slice
Cooking Directions:
Place oils in hot pan. Add garlic and onion. Sautée for a few seconds. Add all other ingredients. Bring to a boil. Boil for about 5 minutes. Soup is ready when kale is cooked.
Note: If you use 2 heads of kale this will be more of a kale dish. If you use one head of kale it will be more of a soup.
Grated Ginger:
Peel ginger.
Grate by hand.
New Taste Thinking: Seaweed flakes are a great ingredient to have in the pantry. They give the flavor of the sea to any dish you add them to. I also use them with two other kale dishs, Wilted Kale Salad and Kale Jerky
This soup is totally vegan. You may also want to substitute tofu for the soy beans. I like to add shrimp or chicken to the soup and call it lunch.
Serving Size 1 Cup Servings Per Recipe 10 Calories 105 Calories from Fat 33 Total Fat 4g Saturated Fat 1g Trans Fat 0g Cholesterol 0mg Sodium 1087mg Total Carbohydrate 16g Dietary Fiber 2g Sugars 3g Protein 4g
