Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil Recipe

Ingredients

• 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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