Tomato Kale Miso Soup

This soup has a delicious savory taste due to the miso paste and the Savory Spice Blend.  I found the recipe for the Savory Spice Blend from Dr. Greger’s HOW NOT TO DIE COOKBOOK.  I love the fact that this can be put together in no time at all.



½ c.  quinoa, cooked

1 yellow onion, diced

6-8 oz. shitake mushrooms, stem removed, sliced

1 cup baby carrots, sliced

½ bunch kale, roughly chopped

2- 15 oz. cans unsalted diced tomatoes

2 – 15 oz. cans reduced sodium cannellini beans (not drained)

8 cups unsalted vegetable stock

1/3 cup white mellow miso paste

3 t. savory spice blend (recipe below)

fresh pepper

toasted sliced almonds (optional garnish)


Savory Spice Blend (courtesy HOW NOT TO DIE COOKBOOK)

2 T. nutritional yeast

1 T. onion powder

1 T. dried parsley

1 T. dried basil

2 t. dried thyme

2 t. garlic powder

2 t. dry mustard (mustard powder)

2 t. paprika

½ t. turmeric

½ t. celery seeds


Make Savory Spice Blend first.  Combine all ingredients in a spice grinder or blender to mix well and pulverize the dried herbs and spices.  Transfer the blend to a shaker bottle or a jar with a tight fitting lid.  Store in a cool, dry place.



Place ½ cup of quinoa in a strainer and rinse well.  Next add quinoa and 1 cup of water in a small saucepan and bring to boil.  Reduce heat to low and cover until all the water has been absorbed.  Fluff with fork and set aside.


Using a large stockpot, sauté onion and shitake mushrooms over medium high heat until they start to caramelize.  Using a bit of the vegetable stock deglaze the pan and add carrots and tomatoes and stir well.  Next add the miso paste and remaining vegetable stock.  Stir well, and add remaining ingredients; kale, cannellini beans, savory spice blend and fresh pepper.  Bring to a boil then simmer for 20-30 minutes.  Serve in bowl with sliced almonds and a slice of hearty warm bread.