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Roasted Garlic Miso Soup with Greens

This heartwarming roasted garlic miso soup is infused with rich flavors from slow-roasted garlic and umami-packed miso, complemented by vibrant greens for a nourishing, comforting dish.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 heads heads of garlic Use fresh garlic for maximum flavor.
  • 2 tablespoons olive oil For roasting and enhancing richness.
  • 6 cups water or vegetable broth Homemade broth is ideal.
  • 3-4 tablespoons white miso Use a high-quality brand.
  • 4 cups chopped kale Can mix with other greens if desired.
  • pinch red pepper flakes For a gentle warmth.
For Garnishes
  • 1 squeeze of lemon Optional for brightness.
  • to taste sliced green onions For added freshness.
  • to taste Himalayan salt To taste.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Remove most of the outer skin from the garlic heads and cut off the tops. Place them cut side up on a sheet of tin foil, drizzle with 1 tablespoon of olive oil, and fold the foil tightly around them.
  3. Roast in the oven for 45 to 50 minutes until golden and fragrant.
  4. Let the garlic cool for about 10 minutes. Once cool enough to handle, squeeze the roasted garlic into a large pot and mash it with a wooden spoon until smooth.
Cooking
  1. Add 6 cups of water or vegetable broth to the pot and turn the heat to medium-low.
  2. Stir in the white miso, ensuring it dissolves completely for an even flavor.
  3. Toss in your chopped kale and allow it to wilt in the hot broth for about 5 to 10 minutes.
Serving
  1. Ladle the soup into bowls and garnish with a squeeze of lemon, a sprinkle of red pepper flakes, and sliced green onions.
  2. If using tofu, add it after stirring in the miso for a creamy texture.

Notes

Avoid boiling the miso to preserve its probiotics and consider adding wakame for nutritional benefits. Store leftovers in an airtight container in the fridge for up to 4 days.