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Miso Soup with Tofu and Kale

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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  • 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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