Miso-Creamed Kale and Mushrooms with Tofu

This miso soup has been making a come-back this winter, so I was searching for ways to use the miso in our fridge when I came across this recipe for miso-creamed kale. I was sold when I read the description that it tests the limits how much umami you can use in a single dish. Challenge accepted.

I sort of took the cream and miso idea and ran with it. I added some tofu to make it more than just a side dish. We actually ate it on its own, but it would be much better over rice or noodles to soak up that extra sauce.

The taste immediately reminded us of the creamed ramps and mushrooms that we make during ramp season, but much more complex with the miso flavor. I seriously cannot wait until ramp season so I can try miso-creamed ramps. My mouth is watering just thinking about it…

Miso-Creamed Kale and Mushrooms with Tofu

Yield: 3-4 servings

Miso-Creamed Kale and Mushrooms with Tofu

Inspired by and loosely adapted from Food52


  • 2 tablespoons coconut oil
  • 1 14-oz package extra firm tofu, drained and cubed
  • 1 tablespoon soy sauce
  • 1 lb. cremini mushrooms
  • 2 shallots, thinly sliced
  • 3 cloves of garlic, thinly sliced
  • 1/4 cup heavy cream
  • 2 tablespoons white miso paste, plus more to taste
  • 2 bunches kale, stemmed and roughly chopped (I used red russian kale, but lacinato would also be great)


  • Heat 1 tablespoon of the coconut oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, about 10 minutes. At the last minute, add the soy sauce and stir to coat. Remove from the pan and set aside.
  • Wipe out the skillet and add a half tablespoon of the coconut oil. Heat over medium-high heat add the mushrooms. (You might need to cook the mushrooms in batches depending on the size of your skillet). Cook until the mushrooms are tender and lightly browned. Set aside.
  • In a large pot or dutch oven, heat the remaining oil over medium heat. Add the sliced shallots and garlic. Cook until tender but not browned. Add the kale along with 1/4 cup of water. Cover the pot and let the kale wilt for about 5 minutes. Remove the lid and let any remaining water cook off. Add the miso and the cream, stirring to fully incorporate it into the kale. Cook for about two minutes, or until the cream starts to slightly thicken. Taste for seasoning and add additional miso to taste. Add in the cooked mushrooms and tofu. Stir to incorporate and cook until just heated through. Serve immediately over rice or noodles.

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