Bring the water to a boil in a medium saucepan over medium-high heat. Add scallions, ginger, and garlic. Reduce heat; cover, and simmer 10 minutes.
Add miso, and stir to dissolve. Add soy sauce, kale, and tofu; return to a simmer, and continue cooking until kale is tender, about 5 minutes. Serve immediately.
*I'm bummed I didn't scroll down before cooking--I would've added some of mprado's extras.
This was a really delicious way to get some protein during the last day of "detox" for the Action Plan. I strayed from the week's recipes, but I think this soup is a really good healthy option. I had almost 2 servings! Will certainly make this again, and it's so much better than the bland stuff they serve at sushi restaurants.
I was worried there wouldn't be enough flavor so I upped everything but the kale and tofu. I also added several other ingredients I thought would work well:
1 tsp dashi
a splash of sake/mirin
1/2 tsp korean chili flakes
1 tsp sesame oil
1/2 onion, thinly sliced
1/2 cup dried shiitake mushrooms
1/2 cup fresh shiitake mushrooms
1/3 cup frozen peas
The final dish was fast, fresh, tasty, and healthful. Plus, I was able to use up a lot of veggies stored in the fridge.