There are 4 different sources of umami in this soup: tomato, fish sauce, parmesan, and miso! This is what I call a "Day 2 food," meaning it repurposes another dish. In this case, this is Day 2 of steak, typically flank or NY strip. You can use stew meat or chuck, but bear in mind you will need to simmer the beef for 1.5-2 hours to soften.
1leek, thinly sliced
5 clovesgarlic, minced
2plum tomatoes, diced
9 cupschicken stock
3sprigsaromatics, such as thyme, rosemary, sage
1tbspwhite miso paste
11-2 inch chunk of parmesan rind or parm
1bunch of kale
3carrots, peeled and chopped into 1/4 inch pieces
3stalkscelery, chopped into 1/4 inch pieces
In a dutch oven, sautee shallots and leeks until slightly translucent, then add garlic and continue to sautee until the garlic is golden. Add in the paprika and tomatoes and sautee for 1-2 minutes to bloom the spice.
Add chicken stock, steak, aromatics, bay leaves, fish sauce, miso paste, and parmesan rind. Bring to a boil.
Add the farro and simmer with the lid on for 15 minutes.
Add kale, carrots, and celery and simmer for 10 minutes.
Remove aromatics and season with salt and pepper as needed. Serve hot!
Adopted from Food & Wine's Beef and Farro Miso soup