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Lunch recipe · from the recipe book

Miso Soup with Tofu, Kale and Mushrooms

A savory, gently salty miso broth with silky tofu cubes, tender kale, earthy mushrooms and a nutty sesame finish.

Miso Soup with Tofu, Kale and Mushrooms

Ingredients

  • 5 cups1,200 gWater
  • 14 oz400 gFirm tofucut into 1/2-inch cubes
  • ¼ cup70 gMiso paste
  • 5¾ cups chopped120 gKalestems removed, leaves chopped
  • 2¼ cups sliced150 gWhite mushroomsthinly sliced
  • 1 cup120 gShelled edamame, frozen
  • 1½ tbsp grated10 gFresh gingergrated
  • 2 medium30 gGreen onionsthinly sliced
  • 2⅛ tsp10 gLow-sodium soy sauce
  • 1⅛ tsp5 gToasted sesame oil
  • 2¾ tsp8 gSesame seedstoasted

Steps

  1. Bring the water and ginger to a boil in a large pot.
  2. Add the mushrooms and edamame and simmer for 3 minutes.
  3. Add the kale and simmer for 2 to 3 minutes until tender and bright green.
  4. Gently add the tofu and simmer for 2 minutes to warm through, then turn the heat to low.
  5. Whisk the miso with a ladle of the hot broth in a small bowl until smooth, then stir it back into the pot with the soy sauce; do not let the soup boil after adding the miso.
  6. Ladle into bowls and top with the green onion, a few drops of sesame oil and the sesame seeds.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 19, 2026.

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