Miso paste comes in a variety of colors from red to yellow and white, and the darker the miso, the stronger its taste. Since miso is very high in sodium, pair it with low-sodium items for the best balance or opt for low-sodium miso paste.
- 2 tablespoons sesame oil, divided
- 1/2 bunch collards, larger leaves torn (about 5 ounces)
- 4 scallions, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon lemon pepper or Japanese seasoning salt such as Shichimi
- 4 cups vegetable broth
- 2 sheets of dried seaweed (nori) or 1 sheet of kelp
- 2 tablespoons miso paste
- 1 14-ounce extra firm tofu, diced into 1/2-inch wide cubes
Preheat the oven to 400°F. Place half the oil in a bowl along with the collards. Rub the oil onto the leaves, and transfer to two baking sheets. Spread out the leaves in a single layer and transfer to the oven. Bake 7 to 9 minutes, until the collards are crisp. While the collards are baking, prepare the soup.
Warm the remaining oil in a large stockpot over medium heat. Add the scallions, garlic, and lemon pepper or seasoning salt. Cook 1 to 2 minutes, stirring often, until the scallions soften. Add the broth, 1 cup of water, and seaweed or kelp. Simmer 2 to 3 minutes until the seaweed or kelp softens. Add the miso and whisk well. Add the tofu and cook 1 minute more to warm the tofu. Transfer the soup to four bowls and top with the crispy collards. Serve immediately.
(Serving 2 cups plus 1 cup crispy kale) 190 calories, 11 g protein, 12 g carbohydrates, 8 g sugars, 9 g fat (1 g saturated), 0 mg cholesterol, 3 g fiber, 712 mg sodium
For Vata: Swap the collards for 2 pints of chopped Brussels sprouts.
For Pitta: No add-ins required! This recipe is just right.
For Kapha: Add a pinch of hot chili or add 1 thinly sliced jalapeño when you cook the scallions.