Red miso soup with asparagus, mushrooms and kale (vegan)

This delicious soup packed with nutrients makes a light yet satisfying dinner!

Ingredients (serves 4)

- 2 Tablespoons sesame oil, divided

- 1 small white onion, minced

- 2 garlic cloves, minced

- 1 Tablespoon grated ginger

- 6 cups vegetable broth

- 4 Tablespoons organic red miso paste

- 1 nori sheet, sliced thinly

- 4 mushrooms, sliced

- 6 asparagus spears, trimmed and cut into bite size pieces

- 2 kale leaves, de-stemmed and cut into bite size pieces

- 4 scallions, sliced

- 1 package (approx. 350g) silken tofu, cubed

In a medium size stockpot, heat 1 Tablespoon sesame oil and sauté the onions, garlic and ginger until translucent. Add the vegetable broth and bring to the boil. Remove one cup of liquid and use it to dilute the red miso paste, reserve. Add the nori slices to the soup and simmer for 5 minutes, then add the kale and continue cooking, on low heat, until kale has softened. Meanwhile, heat remaining sesame oil in a non stick pan and lightly sauté the mushrooms with the asparagus. Remove soup from heat and gradually add in the diluted miso paste. Distribute the mushrooms, asparagus and tofu evenly between four individual bowls, pour over the hot soup and garnish with the scallions. Serve immediately and enjoy!