Miso Soup with Tofu and Kale


  • 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
  • + 1 more ingredients
    • 6 ounces firm tofu, drained, cut into ½-inch cubes

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....

View full recipe at SpringPad


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