Mushroom Kale Miso Soup

Miso soup is traditionally an appetizer because it's light and brothy. This mushroom kale
miso soup has a few more veggies to make it a light meal.

Mushroom Kale Miso Soup [Vegan]

Ingredients

• 4 ounces mushrooms, diced
• Splash olive oil
• 4 garlic cloves, minced
• 4 cups water
• 1 cup vegetable broth
• 3 tablespoons yellow miso paste
• 1/4 teaspoon black pepper (optional)
• 8 ounces extra firm tofu, pressed and drained
• 3/4 cup kale, packed (from 1 large leaf)
• 1 tablespoons rice vinegar

Preparation

1. Add mushrooms and olive oil to a 2 quart dutch oven or stock pot. Saute until the mushrooms start to release their liquid. Mix in garlic, water, broth, miso, black pepper (if using) and tofu. Bring to a boil and let simmer for 5 minutes.
2. Mix in kale and rice vinegar. Stir until the kale softens.
3. Divide soup among 3 bowls and serve.

https://www.onegreenplanet.org/vegan-recipe/mushroom-kale-miso-soup-vegan/