Miso Soup with Tofu and Kale


(2 votes) 5 2

This standard Japanese soup is easy to prepare and very good for your health.

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  • 5 C. water or unsalted vegetable broth
  • 2 scallions, white and light green parts only, thinly sliced
  • 2 tsp. grated fresh ginger
  • 1 garlic clove, thinly sliced
  • 3 Tbs. light-colored miso
  • 2 tsp. low-sodium soy sauce
  • 3 oz. kale, trimmed and shredded
  • 6 oz. firm tofu, drained, cut into 1/2 -inch cubes

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Bring the water or broth 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.

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