All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Keeru to tofu no misoshiru / miso soup with kale and tofu

A filling miso soup for a cold day.


1 medium or 2 small leaves of kale
1/5-1/4 momen firm tofu
300 cc dashi
1 tbsp miso
1/2 tsp toasted white sesame seeds
1 tsp sesame oil (not in photo)


Cut the wide part of kale into 2 or 3 lengthwise. Slice entire kale into 1-2 cm crosswise.

Thin miso with water or dashi.


Heat oil in a pot, and saute kale on medium heat for a few minutes until color brightens.


Add dashi, bring almost to boil, and add tofu by roughly crumbling by hand.

When soup starts to simmer, remove from heat, and add miso.


Serve in individual bowls, and sprinkle sesame seeds while crushing them between fingers.

  • Sauteing kale with sesame oil significantly reduces its bitterness.
  • Hold toasted sesame seeds between two fingers, and snap your fingers. This is a quick way to roughly "grind" sesame seeds. 

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