2 tbsp extra virgin olive oil

1 large onion, sliced into small pieces

2 medium carrots, chopped

up to 1 lb firm tofu, cubed

8 shiitake mushrooms, sliced

3 cloves garlic, minced

1 tbsp fresh ginger, minced

2 cups kale, chopped

1 piece wakame (optional)

6 cups water

3 tbsp tamari (can add more to taste)

2-3 scallions (optional)

3-4 tbsp miso paste


1.Heat oil in soup pot. Add onion and sauté for 8 minutes or until translucent. Add carrots and sauté for 6 minutes or until begin to soften.

2. Add tofu, mushrooms, garlic, ginger and stir. Cook for 5 minutes (add water if sticking).

3. Add kale and wakame and pour in water and tamari. Reduce heat and simmer for 10 minutes. Add scallions.

4. Turn off heat. Remove one mug of liquid and mix in separate bowl with miso, then pour miso mixture into soup to combine. Remove wakame and serve.

Recipe from Jae Steele’s Get it Ripe Cookbook

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