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 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Soup
Servings: 4
Author: Jenné
Ingredients
5cupsof water + 1 cup hot water
1clovegarlicminced
1/2tbspfresh gingergrated
2scallionswhite part separated and sliced, green tops sliced for garnish
1/2bunch collard greensrolled and cut into 1/2 inch ribbons (4-5 cups)
1/2block firm tofu1 cup, cubed
2tspcrushed red chili flakes
1/4cupwhiteyellow, or mellow Miso Paste
1tspsoy sauceplus more to taste
1tsptoasted 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.