You are here

Member since April 2003

Greens and Beans Miso Stew

What you need: 

1 bunch kale
1 small to medium carrot
1/4 large red onion
1/2 to 1 celery stalk
1/2 to 1 cup crimini mushrooms (baby portobellas)
5 to 10 cloves garlic, peeled and smashed
1 to 1 1/2 inch fresh ginger
2 tablespoon miso dissolved in 1/2 cup of veggie broth or water
1 cup veggie broth
2 cups water
1 can of light colored beans
splash of extra virgin olive oil
pinch of red pepper flakes
freshly ground black pepper

What you do: 

Prep:Wash kale and remove from stems. Rip into smaller pieces. Chop carrot, onion, celery, mushrooms. Peel and smash garlic. Dissolve miso in broth/water. Drain and rinse beans.
Cook:In a medium soup pot, sweat carrot, onion, celery, mushrooms and garlic in olive oil. Grate the ginger into the pot and give it a stir. Be careful not to let the garlic burn. When onion starts to become translucent, add kale. The kale should fill the whole pot. Let the kale sit on top of the veggies. Add the veggie broth and dissolved miso, then cover. Let steam for a few minutes, or until the kale has reduced by about half or two thirds in bulk. Give the whole thing a stir to distribute the veggies with the kale. Add the beans and water and give it another stir. Add red pepper flakes and grind some black pepper into the stew. Simmer for 5 or 10 minutes. Taste the stew, correct any seasoning.
This hearty stew is best served hot with some crusty bread. I recommend a whole grain artisan bread.
I don't have the exact nutrition info, but this one is pretty healthy. Between the kale, garlic, beans, ginger and miso, you have a complete meal with enough protein, carbs, fiber and most importantly, flavor. This is a low fat stew with only a splash of oil in the whole thing.

Preparation Time: 
30-45 mins
Cooking Time: 
Recipe Category: 


I'm not sure what happened but long story short  after reheating this stew from yesterday, I am now ventilating my entire house, all windows open, all fans at full blast. The stench is unbelievable. My bathroom deodorizer, normally used only in extreme cases, is proving useless.

Something went terribly wrong overnight. Maybe the kale went bad, maybe something crawled into the pot and died, I don't know. The stew was okay yesterday. A little too gingery for my taste. Today... it's like the Night of the Living Dead was somehow re-enacted inside the pot and has now crawled out to infest my house. I would STRONGLY recommend not keeping this out of the fridge overnight. And be sure to use only the freshest kale, mine was perhaps questionable when I threw it in yesterday.

Jesus Christ. Words cannot express this smell.


I was expecting more from this recipe. If I make this again I would only put half the amount of Kale in.


OOoohh mama, this stuff is goooood!! I had to sub spinach, as we don't have kale here  :'(, but it was still excellent. So hearty and satisfying for a cold evening.


I want to try this recipe!  Can anyone tell me if you use white or dark miso?  There are two types at the market and I'm not sure which one to buy!  Thanks for any help!


Love this recipe!  It is so flavorful.  I use all vegetable broth instead of water, and add the miso as a last step because I've read its nutritional benefits decrease and the flavor changes if it is boiled.  My husband likes this recipe as well.  Thanks!


I used a regular yellow onion instead of a red onion because I didn't have one.  I also put in a sprinkle or two of powered ginger because my ginger root was kinda of old and down to a nub and I didn'dt feel like there was enough of it in there.  It came out so awesome that my omnivore hubby remarked that we've been eating better (tastier) stuff since I went vegetarian.    ;)

Log in or register to post comments