Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Miso Soup with Tofu and Kale By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Richard Gerhard Jung Servings: 4 Kale, ginger, garlic, and soybeans, in the form of miso and tofu, combine to lend flavor and nutrients to a delicate soup. 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 ½-inch cubes Directions 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. 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. 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. Print