Miso Soup With Tofu And Kale

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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

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