Recipe: Miso Soup With Crunchy Collards

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“@sort”: “Recipe”,
“political name”: “Recipe: Miso Soup With Crunchy Collards”,
“picture”: [
“https://www.yogajournal.com/wp-content/uploads/2015/01/miso-800.jpg?crop=1:1&width=1000”,
“https://www.yogajournal.com/wp-content/uploads/2015/01/miso-800.jpg?crop=4:3&width=1600”,
“https://www.yogajournal.com/wp-content/uploads/2015/01/miso-800.jpg?crop=16:9&width=1600”
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“writer”: {
“@sort”: “Individual”,
“political name”: “YJ Editor”
},
“datePublished”: “2015-01-28”,
“presentation”: “Miso paste is available in quite a lot of colours from pink to yellow aswellas white, aswellas the darker the miso, the stronger its preference.”,
“recipeIngredient”: [
“2 tablespoons sesame oil, divided”,
“1/2 bunch collards, larger leaves torn (about 5 ounces)”,
“4 scallions, thinly sliced”,
“4 garlic cloves, minced”,
“1 teaspoon lemon pepper or Japanese seasoning salt such as Shichimi”,
“4 cups vegetable broth”,
“2 sheets of dried seaweed (nori) or 1 sheet of kelp”,
“2 tablespoons miso paste”,
“1 14-ounce extra firm tofu, diced into 1/2-inch wide cubes”
],
“recipeInstructions”: [
“

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Preheat the oven to 400u00b0F. Place half the oil in a bowl along with the collards. Rub the oil onto the leaves, and transfer to two baking sheets. Spread out the leaves in a single layer and transfer to the oven. Bake 7 to 9 minutes, until the collards are crisp. While the collards are baking, prepare the soup.

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Warm the remaining oil in a large stockpot over medium heat. Add the scallions, garlic, and lemon pepper or seasoning salt. Cook 1 to 2 minutes, stirring often, until the scallions soften. Add the broth, 1 cup of water, and seaweed or kelp. Simmer 2 to 3 minutes until the seaweed or kelp softens. Add the miso and whisk well. Add the tofu and cook 1 minute more to warm the tofu.u00a0Transfer the soup to four bowls and top with the crispy collards. Serve immediately.

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Serves 4

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(Serving 2 cups plus 1 cup crispy kale) 190 calories, 11 g protein, 12 g carbohydrates, 8 g sugars, 9 g fat (1 g saturated), 0 mg cholesterol, 3 g fiber, 712 mg sodium

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Ayurvedic Add-ins
For Vata: Swap the collards for 2 pints of chopped Brussels sprouts.
For Pitta: No add-ins required! This recipe is just right.
For Kapha: Add a pinch of hot chili or add 1 thinly sliced jalapeu00f1o when you cook the scallions.

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Jennifer Iserloh, aka the u201cSkinny Chefu201d, is a leader in promoting healthy, vibrant lifestyles though a diet of delicious and nutritious easy-to-prepare meals. A classically trained chef, certified yoga teacher and a graduate of the Institute for Integrative Nutrition, Iserloh is the best-selling author of 50 Shades of Kale and Healthy Cheats, among other books.u00a0

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GO BACK TO WELLNESS WORLD >

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]
}