Miso Soup with Tofu and Kale

This recipe was adapted from a Martha Stewart recipe. I made minor changes to this recipe by using brown rice miso instead of a white miso and substituting the firm tofu with extra-firm.

• 5 cups water
  
• 2 scallions, white and light-green parts only, thinly sliced
• 2 teaspoons grated fresh ginger
• 1 garlic clove, minced
• 3 tablespoons brown rice miso
  
• 2 teaspoons low-sodium soy sauce
• 1/2 bunch kale, trimmed and shredded
• 6 ounces  extra-firm tofu, drained, cut into 1/2-inch cubes

1. 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.
2. 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.