Miso, spinach and kale soup


Miso is a fermented bean paste that is packed with protein.  In fact, a lot of people in Japan start their day eating miso, as it is said to help jumpstart your digestion and give you energy.

So with that—an convenience in mind—here is an insanely easy (I mean easy!) recipe for a Miso, kale and bok choy.


  • 8 cups of water
  • 1 tsp of organic raw sugar
  • 1/2 cup of miso paste
  • 4 oz of rice noodles
  • 2 large handfuls of baby spinach
  • 2 large handfuls of chopped kale
  • 1 bulb of bok choy (trim the bottom but leave pieces long)
  • 1 lb of soft tofu, cut into small square pieces
  • 1 tsp of sesame oil
  • 2 eggs, hard boiled and cut in half


In a large pot, bring the water and sugar to a boil and then reduce the heat to a simmer.

In a bowl, take a cup (doesn’t have to be exact) of the boiling water and mix it with the miso paste until it is completely smooth.  Meanwhile, add the rice noodles to the pot of simmering water and cook until they are tender. 

Once the noodles are done, add the miso paste mixture, the greens and the sesame oil and simmer (stirring occasionally) until the spinach is wilted.

Serve hot with one or two halves of the eggs.

OPTIONAL:  You can also add chicken or sliced pork.  Or top with fresh cilantro!

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