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A thick polenta and kale soup flavored with miso, soy sauce, and scallions. [Photographs: J. Kenji Lopez-Alt]
This straightforward one-pot polenta and kale soup comes from Italia, but we provide a clearly Japanese twist: Instead of the Parmesan known as for inside a traditional recipe, we finish ours up with the help of miso paste, soy sauce, and scallions. It's savory, wealthy, and 100% vegan.
Why this recipe works:
- A homemade vegetable stock is the greatest base for any tasty soup.
- Miso paste, soy sauce, and scallions add depth of flavor to a simple soup.
Serious Eats Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil Recipe Studying Options: Cooking Mode
Ingredients
- 6 tablespoons extra-virgin essential olive oil
- 1 leek, finely chopped
- Kosher salt and freshly ground pepper
- 3 medium cloves garlic clove, minced
- Pinch red pepper flakes
- 2 quarts homemade vegetable stock or perhaps an equivalent amount created using Much Better Than Bouillon No Chicken Base
- 1 cup polenta (coarse corn meal)
- 1 quart packed roughly chopped kale leaves (stems removed)
- two tablespoons white-colored miso paste
- 2 teaspoons soy sauce
- 4 scallions, thinly sliced
- Toasted sesame oil, for serving
Directions
Heat essential olive oil, leeks, along with a pinch of salt inside a large saucepan over medium-low heat, stirring constantly until very soft although not browned, about a few minutes. Add garlic clove and chili flakes and prepare, stirring constantly, until aromatic, about one minute. Add vegetable stock.
Whisking constantly, gradually pour within the polenta. Stirring frequently, provide a boil over high temperature, reduce heat to low, cover, and prepare, stirring from time to time, until polenta is tender and also the soup is thickened, about twenty minutes.
Str in kale, cover, and prepare, stirring from time to time, until kale is tender, about a few minutes. Stir in miso, soy sauce, an 1 / 2 of scallions until miso is fully incorporated. Season to taste with pepper and salt.
Serve, drizzling with sesame oil and sprinkling with remaining scallions. Extra soup could be kept in the refrigerator inside a sealed container for approximately five days.
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J. Kenji Lpez-Alt may be the Managing Culinary Director of significant Eats, and author from the James Beard Award-nominated column The Meals Lab. where he unravels the science of home cooking. A cafe or restaurant-trained chef and former Editor at Cook's Highlighted magazine, his first book, The Meals Lab: Better Home Cooking Through Science is really a New You are able to Occasions Best-Seller, the person receiving a James Beard Award, and it was named Cook book of the season in 2015 through the Worldwide Association of Culinary Professionals.
