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Hearty Vegan Polenta and Kale Soup with Miso and Toasted Sesame Oil
  • 6 tablespoons extra-virgin olive oil
  • 1 leek, finely chopped
  • Kosher salt and freshly ground black pepper
  • 3 medium cloves garlic, minced
  • Pinch red pepper flakes
  • 2 quarts homemade vegetable stock or an equivalent amount made with Better Than Bouillon No Chicken Base
  • 1 cup polenta (coarse corn meal)
  • 1 quart packed roughly chopped kale leaves (stems removed)
  • 2 tablespoons white miso paste
  • 2 teaspoons soy sauce
  • 4 scallions, thinly sliced
  • Toasted sesame oil, for serving
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