Sear, Simmer & Stir

Life, style & food in the District

Tofu, Kale and Ginger Miso Soup

It’s been a little more than a week since I started my 40-day challenge of pursuing a vegan and yogi lifestyle – And so far, all is great! … Amazing, actually.

Yes, I miss cheese. But restricting my diet in one sense has completely opened it up in another way. Instead of grabbing a cheese stick for a snack, I am now reaching for hummus, avocado slices, pita chips, etc. And instead of defaulting to homemade pizza or a chicken dish for dinner, I am enjoying some amazing creations like this tofu, kale and ginger miso soup! As with most of my vegetarian/vegan creations, credit must be given to Rachel Brumitt, who made something similar, which inspired my spin-off.

This recipe is super easy, incredibly delicious and insanely healthful!


  • 1 white or yellow onion roughly chopped
  • 2-3 carrots sliced
  • 1 package of extra firm tofu (cubed)
  • 1 bunch of Kale (de-ribbed and roughly chopped)
  • 1 box of miso soup
  • Olive oil
  • Pureed or minced ginger
  • Minced garlic
  • Salt and red pepper flakes to taste


  • Sauté the onions and about 2 tablespoons of olive oil on medium heat in a pot or Dutch oven for a few minutes (3-5 minutes)
  • Add the carrots and cook for another few minutes
  • Add the Kale, a few tablespoons of the ginger (adjust according to your tastes — I love ginger!), a few cloves of garlic and continue to sauté
  • Once the kale starts to cook down a little (not too much – you don’t want it to be limp or lose too much color), add the box of miso soup
  • Add in the cubed tofu and simmer for a few minutes
  • Taste and add salt/red pepper flakes, as needed

Enjoy! And Namaste!

Organic Tofu, Kale and Ginger Miso Soup


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This entry was posted on February 29, 2012 by in Main Dish, Sides, Soup, Vegan.

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