Hearty Vegan Polenta and Kale Soup with Miso and Toasted Sesame Oil
This easy one-pot polenta and kale soup hails from Italy, but we give it a distinctly Japanese twist: In place of the Parmesan called for in a traditional recipe, we finish ours up with the…
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 6 cups vegetable broth
- 1 cup uncooked polenta
- 2 cups kale, chopped
- 2 tablespoons white miso paste
- 2 tablespoons toasted sesame oil
- Salt and pepper to taste
Directions
Heat olive oil, leeks, and a pinch of salt in a large saucepan over medium-low heat, stirring constantly until very soft but not browned, about 5 minutes. Add garlic and chili flakes and cook, stirring constantly, until fragrant, about 1 minute. Add vegetable stock.