Hearty Vegan Polenta and Kale Soup with Miso and Toasted Sesame Oil

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alenalen

6 tablespoons (90ml) extra-virgin olive oil

1 large leek (about 10 ounces; 283g), white and light green parts only, finely chopped (about 1 ¼ cups)

Kosher salt and freshly ground black pepper

3 medium cloves garlic, minced

Large pinch red pepper flakes

2 quarts (1.9L) homemade unsalted hearty vegetable stock, easy vegetable stock, or dashi

1 cup dried polenta (5 ½ ounces; 156g)

3 ½ ounces (99g) stemmed and roughly chopped lacinato kale (about 1 packed quart, from one 8-ounce bunch)

2 tablespoons (30g) white miso paste, plus more to taste

2 teaspoons (10ml) soy sauce, plus more to taste

4 medium scallions (about 3 ounces/85g total), thinly sliced (about 1 cup), divided

Toasted sesame oil, for serving

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