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Kale and Miso Soup with Tofu and Ginger

Kale and Miso Soup with Tofu and Ginger

This soup is clean and light yet packed with flavor thanks to white miso, while chili-garlic sauce adds garlicky notes as well as spiciness and a little tang.

By Diane UngerNovember 14, 2022

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

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.

Ingredients
  • 3

    tablespoons white miso OR red miso

  • 1-2

    tablespoons Sriracha OR chili-garlic sauce

  • 2

    tablespoons grapeseed or other neutral oil

  • 1

    bunch scallions, white and green parts thinly sliced, reserved separately

  • 2

    medium carrots, peeled, quartered lengthwise and thinly sliced

  • 2

    tablespoons minced fresh ginger

  • 1

    quart low-sodium chicken broth OR vegetable broth

  • 1

    bunch lacinato OR curly kale, stemmed and roughly chopped

  • 1

    14-ounce container tofu (see headnote), drained, cut into ½-inch cubes

  • Kosher salt and ground black pepper

  • Optional garnish: Toasted sesame seeds OR crumbled seaweed snacks OR both

Step 1

In a medium bowl, whisk together the miso, Sriracha and 3 tablespoons water.

Step 2

In a large pot over medium, heat the oil until shimmering. Add the scallion whites and carrots; cook, stirring occasionally, until the vegetables are softened, about 2 minutes. Add the ginger and cook, stirring, until fragrant, about 30 seconds. Stir in the broth and 2 cups water, then bring to a boil over medium-high. Reduce to medium-low and simmer, uncovered and stirring occasionally, until the carrots are tender, 5 to 8 minutes.

Step 3

Stir in the kale, return to a simmer and cook, stirring occasionally, until the kale is tender, about 10 minutes. Stir in the miso mixture and return to a simmer. Remove the pot from the heat, add the scallion greens and the tofu, then gently stir. Let stand until the tofu is heated through, 2 to 3 minutes. Taste and season with salt and pepper.