Cornmeal and Kale Soup

Heat olive oil, leeks, and a pinch of salt in a large saucepan over medium-low heat, stirring constantly until very soft but not browned, about 5 minutes. Add garlic and chili flakes and cook, stirring constantly, until fragrant, about 1 minute. Add vegetable stock.

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

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 and pepper.

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.