Miso Soup with Kale and Tofu

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Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Miso Soup with Kale and Tofu calories by ingredient

Introduction

Vegan, from Martha Stewart. Vegan, from Martha Stewart.

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

Directions

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.