Mushroom and Kale Miso Soup

Whipping up a delicious lunch doesn’t entail spending hours of your afternoon slaving away in your kitchen. Shaina of Food for My Family adds simple ingredients, like scallions, kale and portabellas to her recipe with this Mushroom and Kale Miso Soup, ready in approximately 15 minutes.

Our spring started nice and warm, with the breeze feeling much more like June than March, and then as we set into April, the earth seemed to remember that it couldn’t warm up quite yet. A few weeks of random snow dustings, cold rain, and more moderate temperatures, and spring is finally here in its true form.

Unfortunately for our family, it brought a nice, late season cold along with it, the kind that settles in your chest and makes you feel rundown, but doesn’t knock you down completely. Your throat hurts just enough that you feel a bit out of sorts, but your hunger at mealtime isn’t completely erased.

When I’m sick, I crave soup, but it also seems impossible to stand at the stove long enough to get a proper one going, which means they must be fast. Antioxidant-rich kale, immune-boosting mushrooms, and chewy udon noodles come together in a light miso broth. It’s the perfect recipe when you’re sick, but this meal is also an easy lunch to throw together. The soup comes together seamlessly in just under 15 minutes.

Mushroom and Kale Miso Soup (Makes 4 servings)

  • 1 tablespoon oil
  • 2 cups chopped kale
  • 5 scallions, diced
  • 4 cups water
  • 1 ½ teaspoons dashi granules
  • 1 cup baby portabella mushrooms, thinly sliced
  • 12 ounces fresh udon noodles
  • 3 tablespoons white miso paste

Directions: Heat oil in a saucepan over medium heat. Add in kale and scallions and sauté lightly, just until the kale starts to wilt. Add the water and dashi and bring to a simmer over medium-high heat. Add in mushrooms and udon. Simmer for 5 minutes or just until the mushrooms are transparent. Turn the heat off and whisk in the miso paste until combined. Serve immediately.

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