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Look at those healthy greens!
These Bwoggers made a big, ol’ bowl of an updated Miso Soup to heal our souls from the ever constant stress that is Columbia midterm season. Plus, all this ginger and kale might help ward off the impending plague. I mean flu.
This staple gets an update with lemon, ginger, kale, and chickpeas for a disease-defying, anxiety reducing, and happiness-boosting bowl of self care.
Miso Kale Ginger Soup, adapted from Love and Lemons
INGREDIENTS
- Olive Oil
- 1 shallot, finely chopped
- 2 ginger knobs, minced
- 3+ garlic cloves, finely chopped
- Salt and Pepper
- 4 cups of vegetable (or chicken) broth
- Juice of 1 lemon
- 2 TB miso
- 2 cups of torn kale
- 1 can of drained, cooked chickpeas
- 1 box of pasta (we opted for elbow macaroni), slightly cooked and drained
DIRECTIONS
- Heat olive oil in large pot. Add shallot, ginger and garlic and cook until beginning to brown. Season liberally with salt and pepper. *Bwog suspects that this soup would be even more delicious with the addition of finely chopped carrots and celery cooked in with the other ingredients.
- Add all of the vegetable broth, lemon juice and miso. Whisk until miso has dissolved.
- Toss in kale and cook until wilted.
- Finally, throw in chickpeas and pasta. Taste and season with salt and pepper. *If you like your soup on the spicy side, serve with red chili flakes or your favorite hot sauce.
Stay healthy through midterm/flu season!
Images via Bwog Staff
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