10 Minutes
15 Minutes
2
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300g mushrooms, sliced
1 cup kale
1 tbsp miso paste (gluten-free)
1 garlic clove
1 cup coconut milk
1 cup vegetable broth
1 tsp sesame oil
Sauté garlic and mushrooms.
Add kale.
Stir miso into warm broth.
Add coconut milk.
Simmer 10 minutes.
Why it’s good
Mushrooms add vitamin D. Miso supports gut immunity. Coconut provides comfort and healthy fats.
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