Recipe: Creamy Kale Soup

Author Yoshiko Takeuchi brings together ancient Japanese wisdom with a passion for food to deliver a recipe book filled with delicious Japanese dishes, both based on traditional Japanese cuisine and ways to use the knowledge to add Japanese superfoods to your favourite dishes.

Serves 4

The superfood kale meets Japanese superfood kuzu in this recipe. Super nutritious, alkalising and a protein rich soup. Quite a few people who came to my class reported that they made this at home and were successful!

200 g (7 oz) kale, chopped finely
3 tsp extra virgin olive oil
1 tsp sea salt
2 tbsp kuzu
2 tsp MSG free vegetable stock
600 ml (20.5 fl oz) filtered water
600 ml (20.5 fl oz) soy milk
Handful of chopped almonds


– Heat a large saucepan over a medium heat. Add the oil and chopped kale and salt, stirring occasionally, for 5 minutes or until soft.
– Add the stock powder and water. Increase the heat to high. Bring to the boil and boil for 1 minute then reduce the heat to low to cook for a further 3 minutes. Cool slightly.
– Place the kuzu and 1/3 of the soy milk in the jug of a blender. Blend until the kuzu is well mixed.
– Then add the kale mixture to the blender and blend until very smooth.
– Transfer the soup and rest of the soy milk into the saucepan.
– Place the soup over medium low heat and stir until the soup gets slightly thick.
– Season to taste if you need.
– Ladle the soup among the serving bowls. Top with chopped almonds or your preferred nuts. Don’t cook for too long to prevent the soup turning an unappealing brownish color.


Japanese Superfoods is available now for $29.99 from Angus & Robertson Bookworld, Booktopia and where all good books are sold.

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