ROASTED GARLIC MISO SOUP WITH GREENS

This Roasted Garlic Miso Soup with Greens is your cozy, feel-good fix on chilly days. Roasting the garlic deepens the flavor and adds natural sweetness, while miso brings that irresistible umami. Packed with nourishing kale, baby spinach, and silky tofu, this soup is warming, soothing, and absolutely soul-hugging. Whether you're curled up on the couch or fighting off a cold, this one’s your go-to bowl of goodness.

Ingredients

• 1 bulb garlic
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tbsp soy sauce
• 1-inch piece fresh ginger, grated
• 3 tbsp white miso paste
• 1 tsp sesame oil
• 1 cup chopped kale
• 1 cup baby spinach
• 14 oz silken or soft tofu, cubed
• 2 green onions, thinly sliced
• Optional: sesame seeds, chili oil, nori strips

Directions

1. Preheat oven to 400°F (200°C). Slice off the top of the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes. Let cool, then squeeze out the soft cloves.
2. In a pot, simmer vegetable broth, roasted garlic, grated ginger, soy sauce, and sesame oil for 7–8 minutes.
3. In a small bowl, whisk the miso paste with a few spoonfuls of hot broth until smooth, then stir it back into the pot (don’t boil after this step!).
4. Stir in chopped kale and let wilt for 3 minutes, followed by spinach just until soft.
5. Gently add tofu cubes and let them heat through.
6. Serve hot, topped with sliced green onions, sesame seeds, chili oil, or nori strips.