Time 50 minutes

Serving 6–8

• 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 1/2 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

Step 1
In a large saucepan, heat olive oil, leeks, and a pinch of salt over medium-low heat, stirring often, until very soft but not browned, about 6 minutes. Add garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Add vegetable stock.

Step 2
Whisking constantly, slowly pour in the polenta. Stirring frequently, bring to a boil over high heat, reduce heat to low, cover, and cook, stirring occasionally, until polenta is tender and the soup is thickened, about 15 minutes.

Step 3
Stir in kale, cover, and cook, stirring occasionally, until kale is tender, about 5 minutes. Stir in miso, soy sauce, and half of scallions until miso is fully incorporated. Season to taste with salt, pepper, and/or additional miso and soy sauce, if desired.

Step 4
Serve, drizzling with sesame oil and sprinkling with remaining scallions. Extra soup can be stored in the refrigerator in a sealed container for up to 5 days.