So why am I making soup when it’s so hot outside? First. Uuuhhh — yum!
Second. As mentioned in this post, I have an abundance of kale and am determined to use it all before it dies on me.
And third. This can be eaten chilled or hot, although I prefer it hot. And I don’t just mean temperature wise. The base recipe gets a bit of a kick from the chili flakes and ginger, but then I garnished it with extra chili flakes for a bit more heat. And my husband prefers everything Asian with good old Sriracha sauce! Pick your poison!
For those on Dr. Fuhrman’s Eat To Live plan, this complies with the weight loss and life plans, but please note my use of olive oil which he does not allow. Use your discretion.
Ingredients (serves 4)
8 large curly kale leaves – cleaned and removed from the stem
4 ounces shitake mushrooms
1 medium sweet onion – sliced into thin strips
3 garlic cloves – chopped
½ cup uncooked wild rice – washed
2 tablespoons miso paste – I used a chickpea-based miso
1 teaspoon ginger paste – I grated mine with a microplane which made a thick paste
1 quart low-sodium vegetable stock
½ teaspoon chili flakes – plus more for garnish
1 tablespoon extra-virgin olive oil
sesame seed for garnish
Directions
1. Place the onions, chili flakes and olive oil in a large soup pot and sauté over medium heat for 5 minutes until the onions begin to soften.
2. Add in the mushrooms, ginger and garlic and sauté another 5 minutes.
3. Put the miso paste and 1/2 cup water into a blender and mix until all miso paste lumps are gone. Then add the vegetable stock, miso paste and wild rice to the pot. Bring to a full boil, then cover and reduce the heat to low. Cook for 45 – 50 minutes until the rice is completely cooked, stirring occasionally to make sure nothing is burning or sticking to the bottom of the pot.
4. After the rice is cooked, stir in the kale, making sure it is completely submerged in liquid. Simmer another 3 – 5 minutes until the kale is bright green.
5. Serve hot or chilled. Garnish with sesame seeds and extra chili flakes, if desired.
Sue Ellen says
This looks really good! Have you tried adding the miso at the end? I have read that miso should not be boiled for maximum health benefits. Thanks!
Amy says
You could add the miso at the end, but I like to add it early so the mushrooms soak up all of that flavor. Thanks for stopping by, Sue Ellen!