Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil Recipe
Ingredients (12)
- 6 tablespoons extra-virgin olive oil
- 1 leek, finely chopped
- Kosher salt and freshly ground black pepper
- 3 medium cloves garlic, minced
- Pinch red pepper flakes
- 2 quarts homemade vegetable stock or an equivalent amount made with Better Than Bouillon No Chicken Base
- 1 cup polenta (coarse corn meal)
- 1 quart packed roughly chopped kale leaves (stems removed)
- 2 tablespoons white miso paste
- 2 teaspoons soy sauce
- 4 scallions, thinly sliced
- Toasted sesame oil, for serving
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Directions
Learn how to make this recipe at Serious Eats