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Kale and Miso Soup with Tofu and Ginger

4 Servings

45 minutes

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This soup is clean and light yet packed with flavor thanks to umami-rich miso. Sriracha (or chili-garlic sauce) adds garlicky notes as well as spiciness and a little tang; use the smaller amount for mild palates or the larger amount (or even more) for those who like a little burn. We prefer lacinato kale (also called Tuscan kale or dinosaur kale) over curly kale in the soup, as lacinato’s texture is silkier and more tender, but either type works. You also can use tofu of any firmness, from silken to extra-firm, but if using the softer types, be sure to stir gently to avoid breaking up the pieces.

4

Servings

45 minutes

Ingredients

Directions

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Reviews
Anne W.
January 21, 2023
Pretty good, would make again
I enjoyed this light soup and it was easy to make. I think I’d like to try it with white miso next time. Also, the broth was a little too strong for me before I added the tofu at the end so I added a bit more liquid to mellow it out. The kale was a great addition, and I was skeptical when I saw it initially.