- 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
