Shiitake (Kale) Miso Soup

Shiitake-Kale Miso Soup
Print Recipe
Servings
6
Servings
6
Shiitake-Kale Miso Soup
Print Recipe
Servings
6
Servings
6
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 4 cloves garlic sliced
  • 1/3 teaspoon ground turmeric or 1 teaspoon fresh, grated
  • 2 tablespoons fresh ginger grated
  • 1 1/2 cups delicata or butternut squash peeled, seeded, cubed
  • 1 cup shiitake mushrooms washed, sliced
  • 2 cups kale washed, sliced
  • 4 cups low-sodium chicken or vegetable stock
  • 1/4 teaspoon cayenne pepper optional
  • 1 fresh lemon juiced
  • 3 tablespoons Miso paste
  • 1/2 cup water if desired
Servings:
Instructions
  1. In a large sauce pan or stock pot, heat olive oil on medium-high heat. Add onions, garlic, turmeric and ginger; cook about 4 minutes, stirring often so it doesn't burn.
  2. Add squash, mushrooms and kale; cook another 2 minutes.
  3. Add stock and cayenne (if using); let simmer for 15 minutes.
  4. Once squash is tender, remove from heat and cool slightly.
  5. Add lemon juice and miso paste. (Miso has probiotic properties; if added to very hot liquid, those properties will diminish.)
  6. Add a half cup of water, to thin if desired.
  7. Add more lemon or miso paste if desired. Cover and let sit for about 5 minutes before serving.
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