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Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil

Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil
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A comforting and nutrient-dense vegan soup featuring creamy polenta, fresh kale, and umami-rich miso, enhanced by toasted sesame oil. This gluten-free, wholesome dish is perfect for chilly evenings and offers layers of vibrant flavors and textures for a satisfying meal.

Ingredients

Scale

Base Ingredients

  • 1 cup polenta (pure corn-based)
  • 6 cups vegetable broth
  • 2 tablespoons olive oil

Vegetables and Aromatics

  • 1 bunch fresh kale, washed and chopped into bite-sized pieces
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced

Flavorings and Seasonings

  • 2 to 3 tablespoons white or yellow miso paste
  • 1 tablespoon toasted sesame oil
  • Black pepper, to taste
  • Sea salt, to taste
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Prepare the Vegetables: Begin by washing the kale thoroughly and chopping it into bite-sized pieces. Dice the onion, garlic, carrots, and celery into small, even pieces to ensure they cook evenly and release their flavors properly.
  2. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, carrots, and celery, cooking until softened and fragrant, about 5 to 7 minutes. This step forms a flavorful base for your soup.
  3. Add the Broth and Cook the Polenta: Pour in the vegetable broth and bring it to a gentle boil. Slowly whisk in the polenta, stirring continuously to prevent lumps. Reduce heat and let it simmer until the polenta thickens, about 10 to 15 minutes, stirring occasionally.
  4. Incorporate Kale and Miso: Add the chopped kale to the pot and stir well. Allow the greens to wilt and become tender, about 5 minutes. Dissolve the miso paste in a small bowl with some hot soup liquid before stirring it back into the pot, ensuring even distribution without clumping. Avoid boiling the soup after adding miso to preserve its flavor and probiotics.
  5. Finish with Toasted Sesame Oil and Season: Remove the soup from heat and drizzle toasted sesame oil over the top for a rich, nutty aroma. Adjust seasoning with salt and pepper as needed. Add a splash of fresh lemon juice if desired for a bright, refreshing finish before serving.

Notes

  • Add polenta gradually while whisking to avoid lumps and achieve a smooth texture.
  • Never boil miso directly to keep its probiotics and flavor intact.
  • Massage kale with a pinch of salt before cooking to soften the texture and reduce bitterness.
  • Always add toasted sesame oil at the end to preserve its fragrant essence.
  • Use a rich vegetable broth to elevate the overall flavor profile.

Nutrition

Keywords: vegan soup, polenta soup, kale soup, miso soup, gluten-free, vegan comfort food, healthy soup, plant-based, sesame oil soup

Find it online: https://ninagourmet.com/hearty-vegan-polenta-and-kale-soup-with-miso-and-toasted-sesame-oil/