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1 ½ quarts vegetable stock
1 tablespoon fresh ginger root, finely chopped
1 tablespoon (about 3 cloves) garlic, finely chopped
¼ teaspoon cayenne pepper
1 tablespoon tamari, or to taste
2 cups kale leaves, chopped
½ block tofu, about 8 ounces, cut in 1/2 –inch cubes (optional)
1 tablespoon scallions, chopped fine
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1st Keep
 adeybaby
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