Miso Soup & Wilted Kale

10 20 324
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 2
Miso Soup & Wilted Kale
Health Highlights


3 stalk(s) Green onion (chopped, white and green parts)
1 head Baby bok choy (chopped)
1 sheet Seaweed, nori (shredded)
1 tsp Sesame seeds
1 bunch Kale (washed, de-stemmed)
1 tbsp Extra virgin olive oil
1 tbsp Balsamic vinegar
1 pinch Salt and pepper
1/2 cup Miso paste
10 mushroom(s) Cremini (Italian) mushroom (sliced, or mushroom of choice)


For the soup:
1. In a small pot, bring 4 cups of water to a boil.
2. In a small bowl on the side, combine miso paste with several spoonful's of the hot water and work together until the miso is smooth.
3. Set aside.
4. Once the water is boiling, turn to a low simmer and add the mushrooms, bok choy, and green onions (but save a pinch to add at the end). Let simmer for 2-3 minutes.
5. Turn off the heat and add the watered down miso paste. (Save half of the soup for another day's lunch. Either store it in the pot or put in a separate container, but either way let cool, cover, and store in the fridge)
6. Put the other half of the soup in a large bowl. Add the sesame seeds, nori, and pinch of green onions. Enjoy warm.
For the kale:
1. Coarsely chop the kale.
2. Heat olive oil in a medium skillet and add the kale.
3. Stir in balsamic vinegar, cover and let cook for 1 minute.
4. Stir, cook for another minute.
5. Kale should be wilted but not overcooked.


Nutritional Highlights:

is rich in protein and a good source of dietary fibre!

Nutrition Facts

Per Portion

Calories 324
Calories from fat 142
Calories from saturated fat 21.0
Total Fat 15.7 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.2 g
Monounsaturated Fat 6.4 g
Cholesterol 0
Sodium 3346 mg
Potassium 1655 mg
Total Carbohydrate 35 g
Dietary Fiber 17.0 g
Sugars 13.9 g
Protein 19.0 g

Dietary servings

Per Portion

Vegetables 7.8

Energy sources


Meal Type(s)