5 cups water or unsalted vegetable broth
2 scallions, white and light-green parts only, thinly sliced
2 teaspoons grated fresh ginger
1 garlic clove, thinly sliced
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

5 cup s water or unsalted vegetable broth 2 scallions, white and light-green parts only, thinly sliced 2 teaspoons grated fresh ginger 1 garlic clove, thinly sliced 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

Bring the water 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.