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Miso Soup with Tofu and Kale

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

  • Servings: 4
Miso Soup with Tofu and Kale

Photography: Richard Gerhard Jung

Source: Martha Stewart Living, April 2002


  • 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.

Reviews (2)

  • 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.

  • jenniealice 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.

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