Thursday, August 1, 2013

Simple "Sick Day" Recipes: Kale Miso

The other day I wrote about how to eat a head of kale a day. You can do it when you're sick, too!

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Simple Sick Day Kale Miso Soup (serves 1):
  •  1/3 container veggie stock (I like Imagine Farms No-Chicken broth, low sodium)
  • 1/2" chunk of fresh ginger, skin cut off (see notes below regarding ginger)
  • 2 cloves minced garlic (I used pre-chopped to save time)
  • 1 bunch of kale
  • 1 1/2 tsp miso
Add the veggie stock, ginger slice, and garlic to a pot and bring to a boil, then reduce to a simmer. I use a large sided 1" frying pan instead of a soup pot unless I'm making a lot. That way I have more surface area for veggies to wilt.
Meanwhile, rinse and strip the kale off the stems. There's no need to chop it as it will wilt in the pan, so just tear it in half or thirds. Add to the simmering pot and stir frequently until it starts to wilt. You don't want to cook it completely because it will lose a lot of it's nutritional value.
Last, add the miso and stir for a minute or two 'til most of it dissolves. Miso should never be boiled or added with more than a few minutes left of simmer time. Remove from heat while there are still visible bits, remove ginger chunk, and serve immediately.

Health Notes: Garlic, miso, and ginger are very healthy for what ails you. Ginger is an absolute rockstar for health problems, known for its anti-inflamatory, anti-microbial, and analgesic properties, and is great for nausea and indigestion. The taste is pretty mild in this recipe, so you can add or subtract according to your preferences. Another option for ginger-lovers is to grate some up and squeeze the juice into the soup instead of the chunk.