Warm up with this nourishing and healthy Miso Soup with Tofu and Kale. This light, umami-packed dish brings together the earthiness of kale, protein-rich tofu, and the comforting flavors of miso and ginger. It’s the perfect option for a quick and nutritious meal, offering a balance of plant-based proteins and leafy greens.
Miso Soup with Tofu and Kale
Course: SoupsCuisine: Japanese4
servings10
minutes15
minutes120
kcalIngredients
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
- Prepare the Broth: In a medium saucepan, bring water or vegetable broth to a simmer over medium heat. Add the scallions, ginger, and garlic. Simmer for 5 minutes to infuse the flavors.
- Add Miso and Soy Sauce: In a small bowl, mix the miso with a few tablespoons of the hot broth to form a smooth paste. Stir the miso mixture into the pot, followed by the soy sauce.
- Cook the Kale and Tofu: Add the shredded kale and tofu cubes to the soup. Simmer for another 5-7 minutes until the kale is tender and the tofu is heated through.
- Serve: Ladle the soup into bowls and enjoy while hot. Optionally, garnish with extra scallions or sesame seeds for added flavor and texture.
This Miso Soup with Tofu and Kale is a perfect blend of comforting flavors and healthy ingredients. Packed with plant-based protein and nutrient-dense kale, it’s ideal for a light lunch or dinner that supports overall well-being.
