Sourdough Bread with Kale and Miso Broth

This dish features a beautiful balance of hearty sourdough bread paired with a rich, umami-packed miso broth, complemented by tender kale and creamy chickpeas. The addition of sesame oil brings a nutty depth to the dish, making it comforting and satisfying while remaining entirely plant-based and nutritious.

Ingredients:

• 4 slices of sourdough bread
• 2 cups kale, chopped
• 1 can chickpeas, drained and rinsed
• 4 cups vegetable broth
• 2 tablespoons miso paste
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

1. In a pot, heat the vegetable broth over medium heat. Add minced garlic and grated ginger, cooking until fragrant.
2. Stir in the miso paste until fully dissolved. Add the chopped kale and chickpeas, simmering for about 5-7 minutes until the kale is tender.
3. Drizzle in the sesame oil and season with salt and pepper to taste.
4. Meanwhile, toast the sourdough bread slices until golden brown.
5. To serve, place a slice of toasted sourdough in a bowl and ladle the miso broth with kale and chickpeas over the top. Garnish with sesame seeds.