Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Miso Soup with Tofu and Kale Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print