50 minutes
A nutritious and flavorful soup combining creamy polenta, vibrant kale, and savory miso for a warming meal.
tablespoons
Leek, finely chopped
each
pinches
Black Pepper, freshly ground
to taste
Garlic, minced
cloves
pinches
Vegetable Stock, homemade or Better Than Bouillon No Chicken Base
quarts
Polenta, coarse cornmeal
cups
Kale, roughly chopped, stems removed
quarts
tablespoons
teaspoons
Scallions, thinly sliced
each
to taste
1. Cook the leek
Start by heating the extra-virgin olive oil in a large saucepan over medium-low heat. Add the finely chopped leek along with a pinch of kosher salt. Cook the leek for about 6 minutes, stirring often, until it becomes very soft but not browned.
2. Add garlic and red pepper flakes
Add the minced garlic and a pinch of red pepper flakes to the saucepan. Stir constantly for about a minute until the garlic is fragrant.
3. Simmer the stock and whisk in polenta
Pour in the vegetable stock and bring it to a gentle simmer. As the stock heats up, slowly whisk in the polenta, whisking constantly to prevent lumps.
4. Cook the polenta
Increase the heat to high and bring the mixture to a boil. Reduce the heat to low, cover the saucepan, and let it cook for about 15 minutes, stirring occasionally.
5. Add kale
After the polenta has thickened and is tender, stir in the chopped kale. Cover the saucepan again and cook for an additional 5 minutes, stirring occasionally.
6. Incorporate miso paste and soy sauce
Stir in the white miso paste, soy sauce, and half of the thinly sliced scallions. Make sure the miso is fully incorporated into the soup.
7. Season and serve
Taste the soup and season it with kosher salt and freshly ground black pepper. Ladle the soup into bowls, drizzle with toasted sesame oil, and sprinkle the remaining scallions on top.
Switch out the polenta with cooked rice, add shredded cooked chicken for protein, and swap kale for bok choy. Infuse the broth with ginger and garnish with cilantro and a squeeze of lime.
Include firm tofu for protein, replace polenta with soba noodles, and exchange kale for mustard greens. Spice up the broth with a dollop of chili paste and a splash of soy sauce.
Add cooked Italian sausage, replace polenta with cannellini beans, and use escarole instead of kale. Season the broth with rosemary and thyme for an Italian twist.
Instead of polenta, use cooked lentils, add chunks of sweet potato, and keep kale as your green. Incorporate curry powder or paste into the miso broth for a warming, Indian-inspired flavor.
Incorporate seafood such as shrimp or fish pieces, swap polenta for fresh or frozen corn, and substitute kale with spinach. You might want to use a lighter miso and add lemongrass to the broth for a fresher taste.
Start with high-quality, organic ingredients if possible. The miso paste should be from a reputable brand – consider using white miso for a milder flavor or red miso for a deeper umami taste. Fresh, curly kale is preferable over older, tougher leaves.
Build layers of flavor by sautéing aromatics like onions, garlic, and maybe a bit of ginger in the pot before adding any liquid. Allow these to caramelize slightly to unlock their sweetness and complexity.
The key to creamy polenta is gradual addition and constant stirring. Add the polenta in a steady stream to the hot liquid while whisking to prevent lumps. Stir frequently as it thickens to maintain a smooth texture.
Use homemade or high-quality store-bought vegetable stock. The depth of your stock will significantly influence the final taste of your soup, so choose one with a rich and balanced flavor.
To ensure the miso dissolves smoothly into the soup without clumping, first whisk it with a small amount of broth in a separate bowl before adding it to the pot. This is called 'tempering' your miso, and it helps to integrate the flavor more evenly.
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