Miso Soup with Kale and Tofu

4 of 5 (1)
member ratings
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


Vegan, from Martha Stewart. Vegan, from Martha Stewart.
Number of Servings: 4


    * 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.

Member Ratings For This Recipe

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    Very Good
    I make a very similar soup. Delicious and versatile - can add left over chicken, shrimp, fish if desired - 2/27/11

  • no profile photo

    Great recipe! - 2/16/10