It's officially soup season in some parts of the world, and this Japanese Umami soup with kale is officially a winner in my opinion.
Japanese soups are light and broth-like.
This Japanese style soup is a simple comfort soup made from common root vegetables and tender winter greens.
Root vegetables are defined as any vegetables that grow underground. In this case I used carrots, onions, and garlic. Combined with some baby bok choy and some curly winter kale, this delicious soup offers excellent taste and excellent nutrition. I happened to have a zucchini in the fridge so I sliced it up as well.
Japanese soups often contain a fish broth called Dashi. My vegan version contains Umami seasoning (a dried mushroom flavored blend) that I get at Trader Joe's in the spice aisle. Umami means "savory taste" in Japanese. The spice adds a really pleasant taste to the soup.
A Real Comfort Soup
This is one of those soups that makes you say "ah" the minute you swallow your first spoonful. It is soothing and calming and just hits the spot! It would be a perfect vegan substitute for Jewish Chicken Soup.
The greens are tender, the carrots are sweet, and the flavor of the broth is comforting. It can be prepped in 10 minutes and pressure cooked in the Instant Pot in just 2 minutes or 20 minutes on the stove top.
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Kale and most other greens are the ultimate alkalizer and are loaded with valuable antioxidants, vitamins, and minerals that are so important to a strong immune system.
The Importance of Alkaline Foods
During the pandemic, I've being try to stay as green as possible and make sure that our meals contain lots of health giving green alkaline vegetables that contain lots of antioxidants.
Keeping our bodies alkaline is key to warding off disease.
They say that disease can't live in an alkaline environment. So why not eat as many alkaline greens as you can for a natural immune boost!
Ingredients:
1/4 cup of vegetable broth for sautéing
2 cups of sliced onion (half-moons)
5 cloves of garlic, peeled and sliced
2 cups of sliced carrot
1 cup of sliced zucchini
2 small baby bok choys, chopped in bite-size pieces
4 cups of vegetable broth
2 cups of water
1/2 teaspoon of ground turmeric
1/2 teaspoon of ground ginger
1 tablespoon of Umami (Japanese mushroom spice blend)
3 cups of chopped kale
Optional: 1 cup of heated cubed tofu or Shirataki noodles
Directions:
Lightly coat or spray the bottom of an Instant Pot insert liner with oil. Add onions and sautee stirring for 4 minutes. Add garlic, carrot, zucchini, and bok choy, stir and sautee for another 2 minutes. Add broth, water, spices and kale. Cancel sauté function, secure lid, close steam valve, and set to pressure cook for 2 minutes. When done, immediately release steam manually according to the manufacturer's instructions. When all steam is released, remove lid and serve.
Shared on Souper Sunday at Kahakai Kitchen
Shared on Weekend Cooking at The Intrepid Reader and Baker
Disclaimer: I am not a medical doctor. The information in this blog is intended for educational and informational purposes only. Always consult your medical doctor before making any changes in your diet or if you need medical advice.
