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Miso Soup with Tofu and Kale

Miso Soup with Tofu and Kale

Kale, ginger, garlic, and soybeans, in the form of miso and tofu, combine to lend flavor and nutrients to a delicate soup. This soup is brimming with soy, an excellent source of protein as well as antioxidants. Kale, a cruciferous vegetable, is high in vitamins A and C, folic acid, calcium, and iron.

Martha Stewart Living, April 2002 http://www.marthastewart.com/131032/miso-soup-tofu-and-kale
3.8
Rated
76100(11)11
  • Yield Serves 4

Ingredients

    • 5 cups water or unsalted vegetable broth
    • 2 scallions, white and light-green parts only, thinly sliced
    • 2 teaspoons grated fresh ginger
    • 1 garlic clove, thinly sliced
    • 3 tablespoons light-colored miso
    • 2 teaspoons low-sodium soy sauce
    • 3 ounces kale, trimmed and shredded
    • 6 ounces firm tofu, drained, cut into 1/2-inch cubes

Directions

  1. 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.
  2. 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.

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