Here’s my twist on an Asian style soup I tried yesterday. I loved the use of kale & quinoa, & especially my kid’s reactions – they LOVED it (& they don’t like kale or quinoa)! Even my pickiest had seconds, & asked that I make it again, & my youngest requested this broth next time she is sick.
This soup was incredibly filling. Halfway through the bowl we were all surprisingly full.
The original recipe called for tofu – yet, no matter how it is served, I just can’t love tofu (or eggplant, but that’s another story). As such, I’ve adapted this recipe to fit my family’s tastes – & it definitely isn’t vegetarian. Healthy, filling, simple. Family friendly. Check!
1.5 c. cubed or shredded cooked chicken
1 T. olive oil
1 large onion – chopped
4 carrots – chopped
4 large garlic cloves – minced
1 T. turmeric (I used fresh, & grated it – careful, it stains)
1/4 c. dried mushrooms, broken into bite size pieces (optional)
1/2 c. dry quinoa
2 c. chicken broth or vegetable broth
4 c. boiling water
(OR 1 quart boiling water, & 3 T. Knorr chicken soup bouillon instead of the broth & water
1 bunch kale, leaves only, chopped)
2.5 T. miso
1 red bell pepper, chopped
3 chopped scallions – green & white
Chopped avocado – optional
Heat olive oil in heavy bottomed sauce pan. Add carrots & onion, & saute until tender. Add garlic & turmeric & stir to combine, then add quinoa & bouillon (if using), & mushrooms, & cook for three minutes, stirring constantly. Add chicken, & boiling water, & cover with a lid & allow to cook on medium heat for 15 minutes. Stir occasionally.
Add kale. Cook until tender – approximately 3 minutes, then remove from heat & mix in miso. Mix well so that miso disolves properly.
Garnish with red peppers, avocado, & scallions & serve immediately.