High Protein Miso Soup

High Protein Miso Soup
with a sprinkling of garlic, salt, and pepper

A super healthy dinner that will warm you right up and make every part of you feel energized is literally only ten minutes away.  I made this soup for myself last Friday night when I was cooking just for me because I wanted something warm and hearty that would be quick to prepare and quick to clean up.  I had all but forgotten about miso soup in recent years until I was reminded of its many health benefits on a TV news show, and decided to pick up a few packets at the store.  But a simple cup of broth would never satisfy me so I thought about how this type of soup is often served at Asian restaurants and improvised my own version using ingredients I had on hand. There are very few occasions where I enjoy tofu so plain, but it really works in this soup. I used frozen organic kale as my greens but you could easily substitute spinach or the more traditional seaweed if you prefer.  And because I wanted an extra boost of protein to compensate for my week of working out, I added in a can of white beans as well. The result was a very simple, palate cleansing soup that made me feel like I was eating a delicious bowl full of health.  I would recommend this to anyone who wants a great source of vegan protein; I know I will be making another batch of it very soon!

High Protein Miso Soup

ingredients

4 -5 C. water
10 ounces frozen organic kale
4 (9g) packages organic miso soup mix
14 ounces organic extra firm tofu, cut into 1/2-inch cubes)
1 (15.5 ounce) can organic cannellini beans
garlic, salt, and pepper


Place the water and the frozen kale in a large soup pot and bring to boiling.  Add in the miso soup packets, stir well and then mix in the tofu and the cannellini beans. Heat through for a couple of minutes and then serve.  Garnish with garlic, salt, and pepper, if desired.

ready to mix together

ready to serve

delicious dinner