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Roasted Garlic Miso Soup with Greens Recipe

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4 from 12 reviews

This Roasted Garlic Miso Soup with Greens is a comforting and flavorful vegan soup featuring slow-roasted garlic bulbs blended into a savory miso broth with nutrient-rich kale. The roasting process mellows the garlic, adding a subtle sweetness that perfectly complements the umami miso paste and the slight heat from red pepper flakes. Finished with a squeeze of lemon and fresh green onions, this soup is an elegant yet simple dish perfect for a cozy meal.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Roasted Garlic

  • 2 heads of garlic
  • 2 tablespoons olive oil

Soup Base

  • 6 cups water or vegetable broth
  • 3 to 4 tablespoons white miso paste, to taste
  • 4 cups kale, chopped

Garnishes

  • Pinch of red pepper flakes
  • Squeeze of lemon (optional)
  • Sliced green onions (optional)
  • Himalayan salt, to taste

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) so it reaches the proper temperature for roasting the garlic bulbs evenly.
  2. Prepare and roast the garlic: Remove most of the outer skin from each garlic bulb, leaving the inner layers intact so the bulb holds together. Cut off the tops to expose the cloves. Place the bulbs cut side up on a large sheet of tin foil. Drizzle 1 tablespoon of olive oil over each bulb, then fold the foil tightly around the bulbs, sealing it completely. Roast in the preheated oven for 45 – 50 minutes until the garlic is tender and golden. Allow the bulbs to cool for 10 minutes before handling.
  3. Make the miso soup: In a large pot over medium-low heat, squeeze the soft, roasted garlic cloves out of their bulbs and mash them gently with the back of a wooden spoon to release their flavor. Add 6 cups of water or vegetable broth to the pot and stir to combine. Gradually add 3 to 4 tablespoons of white miso paste, stirring until fully dissolved. Add the chopped kale and let it wilt until it turns a vibrant, deep dark green, about 5 to 10 minutes.
  4. Season and garnish: Taste the soup and add Himalayan salt as needed. Serve hot, garnished with a pinch of red pepper flakes, a squeeze of fresh lemon juice if desired, and a sprinkle of sliced green onions for freshness and a bit of crunch.
  5. Serve and enjoy: Ladle the soup into bowls and enjoy a comforting, nutritious meal that serves 4 people.

Notes

  • Roasting the garlic mellows its flavor, giving the soup a sweet and rich taste.
  • Use water for a lighter soup or vegetable broth for deeper flavor.
  • Adjust the amount of miso paste based on your preferred saltiness.
  • For a gluten-free option, ensure the miso paste used is gluten-free.
  • This soup is vegan and packed with antioxidants from the kale and garlic.
  • Leftovers keep well refrigerated for up to 3 days.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Soup
  • Method: Roasting
  • Cuisine: Japanese
  • Diet: Vegan

Find it online: https://dishiary.com/roasted-garlic-miso-soup-with-greens-recipe/