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Miso Soup with Tofu and Kale

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Recipe photo courtesy of Richard Gerhard Jung

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

Source: Martha Stewart Living, April 2002
Servings

Ingredients

Directions

Cook's Notes

This soup is brimming with soy, an excellent source of protein as well as antioxidants. Kale, a cruciferous vegetable, is high in vitamins A and C, folic acid, calcium, and iron.

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How would you rate this recipe?
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  • julcpa
    17 NOV, 2014
    This soup was delightfully easy to make. We couldn't find the miso at Publix, so we substituted red curry. The soup had a little kick and was just amazing. A great end to a chilly day! We coupled the soup with Red Curry Shrimp Dumplings, which I modified slightly.
    Reply
  • jenniealice1357
    8 JAN, 2012
    *I'm bummed I didn't scroll down before cooking--I would've added some of mprado's extras. This was a really delicious way to get some protein during the last day of "detox" for the Action Plan. I strayed from the week's recipes, but I think this soup is a really good healthy option. I had almost 2 servings! Will certainly make this again, and it's so much better than the bland stuff they serve at sushi restaurants.
    Reply

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