Wednesday, February 19, 2014

Tomato, Kale and Miso Soup

A twist on Tomato Florentine Soup, I wanted a vegetarian version and so substituted miso paste (Japanese soy and rice fermented seasoning product available at Asian markets and Whole Foods) and water for the traditional chicken broth and kale for spinach.  This makes a small pot but the ingredients can certainly be doubled for more.

Makes about 1  1/2 quarts

2 Tbl extra virgin olive oil
2 minced shallots
3 cloves minced garlic
One 28 ounce can San Marzano tomatoes with the juice
1/2 cup brown rice miso paste
4 cups water (plus more if needed)
1/2 tsp black pepper
1 tsp granulated sugar
6 large basil leaves, torn
3 cups finely chopped kale leaves (I used curly kale)
Salt and pepper for re seasoning if needed)

In a medium soup pot heat the olive oil and add the minced shallots and garlic.  Saute over medium heat until the shallot softens and the garlic becomes fragrant but doesn't brown.
Crush the tomatoes with your clean hands and add them along with their juice to the pot.  Bring up to a simmer and stir in the miso paste, breaking it up with a wooden spoon until it dissolves into the tomato mixture. Stir in the pepper, sugar and basil.
Add the water and bring the pot up to a boil and then down to a gentle simmer for 8 to 10 minutes.  Using and immersion blender, blend the soup until very smooth.
Add the chopped kale and simmer for another 10 minutes or so until the kale wilts and becomes tender.  If the soup seems a little thick add a little more water.  Taste and adjust for seasoning if necessary.

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