Description
Hearty Vegan Polenta and Kale Soup with Miso and Toasted Sesame Oil is a comforting, plant-based soup featuring creamy polenta, tender kale, and a savory umami broth enhanced by miso and toasted sesame oil. This nourishing and flavorful soup is perfect for chilly days and easy to customize with various ingredients.
Ingredients
Scale
Vegetables and Aromatics
- 2 cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cups fresh kale leaves, rinsed and roughly chopped (stems discarded)
Main Ingredients
- 3/4 cup polenta (cornmeal)
- 6 cups vegetable broth
- 2 tablespoons miso paste
- 1 to 2 teaspoons toasted sesame oil
Oils and Seasonings
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Your Vegetables: Finely chop the garlic, onion, carrots, and celery to create a flavorful base. Rinse and roughly chop the kale leaves, discarding the tough stems.
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add garlic and onions, sautéing until translucent and fragrant. Then add carrots and celery, cooking until they soften slightly and release their natural sweetness.
- Cook the Polenta: Slowly stir in the polenta with the vegetable broth, keeping the mixture at a gentle simmer. Stir continuously using a whisk to avoid lumps, allowing the polenta to thicken and become creamy, which forms the hearty core of the soup.
- Add the Kale and Miso: Once the polenta is creamy and cooked through, stir in the chopped kale and let it wilt gently. Remove a small amount of the hot broth, dissolve the miso paste in it, then return the mixture to the pot to infuse the soup with umami flavor.
- Finish With Toasted Sesame Oil and Season: Turn off the heat and drizzle the toasted sesame oil over the soup for aromatic depth. Taste and adjust seasoning with salt and black pepper as needed before serving hot.
Notes
- Use a whisk while cooking polenta to keep it silky and free of lumps.
- Always dissolve miso paste in warm broth, not boiling, to preserve its live cultures and flavor.
- Massage kale with a pinch of salt beforehand for a softer, more tender texture.
- Add toasted sesame oil at the end to keep its vibrant aroma fresh and not overcooked.
- Adjust salt and pepper gradually near the end since miso is already salty and can affect seasoning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 200
- Sugar: 4g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg