Yam and Kale Soup with Miso

for 2-3 servings

2 cups unsalted vegetable broth

1/2 pound yam, peeled and sliced into bite-sized pieces (about 2 cups)

1/2 cup sliced leek

1/2-1 teaspoon finely minced ginger

2 cups chopped kale

2-3 teaspoons light miso, or to taste

Add broth, sliced yam, leek and ginger to a small pot.  Cover and simmer until yam is tender.  Turn off the heat.  Stir in kale, cover, and allow to wilt down.  Ladle a little of the broth into a bowl and whisk in a small amount of miso, ensuring it is completely dissolved.  Stir the miso-broth mixture back into soup.  Taste the soup and add more miso if needed.  Serve right away.