Ingredients (4 servings):
2 heads of garlic
2 tbs sesame oil
6 cups organic vegetable broth
3 to 4 tbs organic miso paste
2 cups organic tofu, super firm
4 cups kale, chopped
Scallion, thinly sliced
Salt & cayenne pepper as garnish, to taste
Squeeze of lemon (optional)
Directions:
1. Preheat the oven to 400°F.
2. Roast garlic: Peel off most of the outer layers from garlic bulbs, leaving the inner layers intact. Cut off the tops of the bulbs. Place them cut side up on a large piece of tin foil. Drizzle 1 tbs of sesame oil over each bulb. Wrap the foil around the garlic, sealing it tightly. Bake for 45-50 minutes. Allow the garlic to cool for 10 minutes before handling.
3. Prepare miso soup: Squeeze the roasted garlic into a large pot and mash it slightly with a wooden spoon. Add the liquid ingredients and heat over medium-low. Stir in the miso paste until well incorporated. Add the greens and tofu and cook until they are wilted and deep green, about 5-10 minutes.
4. Serve the soup with slices of lemon (optional), chopped scallions, and a pinch of salt and cayenne pepper for added flavor.
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材料 (4份)：
2 頭大蒜
2 大匙芝麻油
6 杯有機蔬菜湯
3 到 4大匙有機味噌醬
2杯有機豆腐, 超硬
4 杯羽衣甘藍, 切碎
蔥, 切成薄片
鹽和辣椒作為裝飾, 調味
擠檸檬（可選）
做法：
1. 將烤箱預熱至 400°F。
2. 烤大蒜: 剝蒜頭大部分的外層, 保留內層完好, 切掉蒜頭的頂部。將它們切面朝上放在一大塊錫箔上。在每個蒜頭上淋上一湯匙芝麻油。將箔紙包裹在大蒜上, 並將其密封。烘烤 45-50 分鐘。處理前讓大蒜冷卻 10 分鐘。
3. 準備味噌湯: 將烤好的大蒜擠入大鍋中, 用木匙稍微搗碎。加入液體部分並以中低火加熱。加入味噌醬攪拌至充分混合。加入蔬菜和豆腐, 煮大約 5-10 分鐘, 直到它們枯萎並呈現深綠色。
4. 與檸檬片 (可選), 切碎的蔥, 少許鹽和辣椒一起上湯, 以增加風味。