Collard Miso Soup

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5 from 5 votes

I hope you enjoy this recipe! I wouldn't recommend freezing it, but it can be enjoyed for up to 5 days. Reheat it on the stove top or in the microwave––though expect to lose some of the good bacteria.

Prep Time5

Cook Time15

Total Time20

Course: Soup

Cuisine: Japanese, Southern

Servings:

Author: Jenné Claiborne

Ingredients

5 cups of water + 1 cup hot water
1 clove garlic minced
1/2 tbsp fresh ginger grated
2 scallions white part separated and sliced, green tops sliced for garnish
1/2 bunch collard greens rolled and cut into 1/2 inch ribbons (4-5 cups)
1/2 block firm tofu 1 cup, cubed
2 tsp crushed red chili flakes
1/4 cup white yellow, or mellow Miso Paste
1 tsp soy sauce plus more to taste
1 tsp toasted sesame oil

Instructions

In a large pot bring 5 cups of water to a boil, then add the garlic, ginger, and white part of scallions. Reduce heat to medium-low, and simmer for 5 minutes.
Add the collard greens, tofu, and chili flakes. Cover the pot and cook another 5-8 minutes, until the collards are tender. Remove from the heat.
In a bowl combine 1 cup of hot water and the miso, Stir until it has dissolved.
Add the miso water to the pot, and stir well.
Season with soy sauce and sesame oil. Add more miso and/or soy sauce to taste.
Serve hot, topped with a few sliced scallions and a couple drops of toasted sesame oil.

Notes

Recipe Notes & Tips

For a softer tofu, use silken tofu instead of firm.
Collard greens can be replaced with any other leafy green, like kale, spinach, or chard, if needed.
To make this recipe gluten-free, use tamari soy sauce.

Nutrition