Miso Soup with Kale and Tofu
- Number of Servings: 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
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.
Number of Servings: 4
Recipe submitted by SparkPeople user ERIKA00177.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user ERIKA00177.
Nutritional Info Amount Per Serving
- Calories: 92.1
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 846.9 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 3.0 g
- Protein: 5.7 g
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