Miso Soup with Tofu and Kale

By polloazul

Ingredients

• 5 cups vegetable stock
• 2 scallions, white and green parts separated and thinly sliced
• 2 teaspoons grated ginger
• 3 tablespoons miso paste
• 2 teaspoons soy sauce
• 2 teaspoons sesame oil
• 2 cups chopped kale, loosely packed
• 1/2 pound firm tofu, cut into 1/2-inch cubes

Preparation

Step 1

Bring the vegetable stock to a boil in a medium pot. Add the ginger and scallion whites and simmer for about 5 minutes.

Add the miso paste and stir to dissolve. Add the soy sauce and sesame oil. Add the kale and tofu and simmer for another 5 minutes, until the kale is tender. Transfer to individual bowls, garnish with scallion greens, and serve.