Ginger Miso Soup

This makes 1 large serving

3 cups water
2 fingers of ginger, cut lengthwise and in half
2-4 cloves garlic, sliced
1 tsp Better than Bouillon
1 Tbsp miso
Juice from half of a lemon
6-9 kale leaves (depends on size), I used Lacinto; stemmed, sliced fine
3 Tbsp Bragg's Amino Acid
1/4 - 1/2 tsp cayenne
Optional: Cooked rice or rice noodles; Kimchi, Sesame Seeds, Tofu

Pour water in pan over high heat  and add bouillon, ginger and garlic.  As the water heats, slice kale and add this to the pot. Bring to a boil and reduce heat to medium.  Cook for 10 minutes, infusing the water with ginger, garlic and broth while cooking the kale.  Remove from heat, add lemon juice and cayenne, whisk in miso until blended thoroughly (do not add miso to boiling water). Remove ginger ad discard (unless you want to eat some if it, it will be quite soft). Serve over cooked rice or rice noodles. Top with kimchi, sesame seeds and tofu. 

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