Miso Soup With Tofu And Kale Recipes

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MISO SOUP WITH TOFU AND KALE



Miso Soup with Tofu and Kale image

Kale, ginger, garlic, and soybeans, in the form of miso and tofu, combine to lend flavor and nutrients to a delicate soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 82 g, Fat 3 g, Fiber 1 g, Protein 8 g, Sodium 797 g

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