Shiitake Kale Soup

The Ingredients

1/2 tempeh "block"

1 container of fresh shiitake mushrooms 

2 cups kale

4 cups water 

1 cup miso paste

1 tbsp grated ginger

1/4 white onion

1 cup tamari

1 tbsp coconut oil

First, cut the tempeh into small cubes and stick in a ziplock bag. Pour all but one tbsp of tamari into the bag and let it marinate for a few hours. Set aside.

Coat the bottom of a pot with coconut oil and heat at medium heat. Take the onion and dice it into small pieces. Cook the onions until they are translucent. 

Pour the water and miso paste into the pot and let it simmer. 

Cut the mushrooms into long strips and set aside. Then, cut the kale into pieces similar in size to the mushrooms. I use pre-cut Trader Joe's kale, which saves a bit of time. Add both the kale and mushrooms into the broth mixture. Then, add the tempeh. dd the ginger and leftover tamari  and cook for 20 minutes. And enjoy! Filling and vegan!