MISO Soup with Tofu & Kale
Serves 4

Ingredients:

5 Cups water or unsalted vegetable broth
2 scallions, white and light-green parts only, thinly sliced
2 teaspoons grated fresh ginger
3 tablespoons light-colored miso
2 teaspoons low-sodium soy sauce
3 ounces kale, trimmed and shredded
6 ounces firm tofu, drained, cut into 1/2 -inch cubes

Preparation:

Bring the water to a boil in a medium saucepan over medium-high heat. Add scallions, ginger & garlic. Reduce heat: cover & simmer 10 minutes. Add miso & stir to dissolve. Add soy sauce, kale & tofu: return to a simmer and continue cooking until kale is tender, about 5 minutes. Serve immediately.

Tip:
1. Whisk Miso with a bit of liquid first so that it is quickly and evenly dispersed
2. Use darker type of Miso for a stronger and more pronounce flavor.


By Louie V. Lefty