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Mung Bean and Kale Stew with Miso

Course Side Dish
Servings 6


  • 1 tablespoon olive oil
  • 1 medium sized onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 big piece of ginger / 50 g, peeled and finely grated
  • 260 g kale, coarsely chopped
  • 270 g cherry tomatoes, cut the larger ones in half but leave the smaller whole
  • 1 cup / 200 g mung beans
  • 3 bay leaves
  • 4 cups / 1 litre stock or water
  • 4 tablespoons mugi miso


  • In a large sauce pan, heat the olive oil, onion and garlic over medium heat. Sautée for 5 minutes or until the onion has softened.
  • Add the cherry tomatoes to the pan and crush them lightly with the help of a wooden spoon, so that they release their juices. Add the bay leaves, kale and mung beans, followed by the stock. Raise the heat to high and bring the mixture to a boil. Once boiling, decrease the heat to low, cover the pan, and let the stew cook for 30 to 35 minutes, or until the beans are thoroughly cooked and the kale is tender.
  • After that time, take out the lid and let the stew cool down for 5 minutes – you’re going to add the miso to the pan and you don’t want to ruin its health properties by heating it up excessively.
  • In a medium sized bowl, add the 4 tablespoons of miso. Then, gently pour ½ cup of the stew’s liquid over the miso and whisk everything together until you get a sauce-like mixture with a smooth consistency. Add the miso mixture back to the pan and mix well to incorporate. Serve with cooked quinoa, crunchy bread, or simply topped up with plenty of roasted almonds.
Keyword Mung Bean and Kale Stew with Miso Recipe