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richard.steele
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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.
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.
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.
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.