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Miso Soup with Tofu and Kale


5 cups vegetable stock
2 scallions, white and green parts separated and thinly sliced
2 teaspoons grated ginger
3 tablespoons miso paste
2 teaspoons soy sauce
2 teaspoons sesame oil
2 cups chopped kale, loosely packed
1/2 pound firm tofu, cut into 1/2-inch cubes



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