Ingredients

1 6×1-inch strip kombu (dried kelp)
2 Tbs. extra-virgin olive oil
1 cup thinly sliced leeks, white and light-green parts only (from 2 medium leeks), well rinsed
1 Tbs. finely chopped fresh ginger
2 tsp. finely chopped garlic
Pinch red pepper flakes (optional)
1 medium carrot, thinly sliced (3/4 cup)
1个中等红薯，去皮并切成咬合大小的碎片（约2杯）
8 oz. kale, trimmed and coarsely chopped (about 3 cups)
1/2 cup red (aka) miso
1 Tbs. mirin; more to taste

Calories (kcal) : 130
脂肪卡路里（KCAL）：50
Fat (g): 6
Saturated Fat (g): 0.5
多不饱和脂肪（G）：1.5
Monounsaturated Fat (g): 3.5
Cholesterol (mg): 0
Sodium (mg): 1050
Carbohydrates (g): 15
Fiber (g): 3
蛋白质（G）：4

Preparation

In a 3- to 4-quart saucepan, bring 6 cups water and the kombu to a simmer over medium heat. Reduce the heat to low and cook for 1 minute. Discard the kombu and transfer the dashi to a large measuring cup or bowl. Dry the saucepan.
Heat the oil in the saucepan over medium heat. Add the leeks and cook, stirring, until slightly softened, about 2 minutes. Add the ginger, garlic, and pepper flakes (if using), and cook until fragrant, 1 to 2 minutes. Add the carrot and sweet potato and cook until slightly softened, 3 to 4 minutes. Add the dashi, turn the heat up to medium high, and bring to a boil. Add the kale and simmer until all of the vegetables are tender, 5 to 7 minutes.
Transfer 1/4 cup of the dashi to a small bowl and whisk in the miso until dissolved. Add to the soup and simmer for 1 minute. Add the mirin, seasoning with more to taste, and serve.

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Reviews (7 reviews)

Cartouche|07/31/2022

Great flavorful, hearty, and filling soup for a weekday main course. I used Miso Master Organic Traditional Red Miso paste (aged 1 year) and found that to be too intense. Think I'll knock that back by 1/3 next time. Regarding other people's remarks about sweetness, we didn't find this to be sweet at all, even after adding the mirin.
LizInAustin|02/13/2021

This soup recipe has become my winter staple. It's so easy that it serves as the foundation to many other versions I threw together. I often use leftover rice or pasta in the soup and often substitute arugula for the kale. So fast and easy to make, esp if you skip the kombu part.
Mon1ca|04/21/2016

Nice soup!I added 3/4 cup of shelled edamame beans along with the kale which added more visual appeal. I also added dried lemongrass for extra flavour.I omitted the mirin (despite having some on hand) because the soup is on sweet side, with that in mind, I wish I had added extra pepper flakes.The soup didnt have enough liquid so I dissolved the miso in 1 cup of warm water, to which I added 1 vegetable bouillon cube (no MSG added).
tred|02/01/2015

Warming, healthy, quick. With the natural sweetness of the carrot and sweet potato, I found the mirin to beunnecessary.

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