INGREDIENTS
1 cup
Cabbage, purple
1 cup
Carrots
4
Curly kale
1 tsp
Ginger, fresh
1
piece Kombu or wakame seaweed
1 cup
Onion
1/4 cup
Scallions
1 lb
Tofu, firm or extra-firm
1 tbsp
Tamari or soy sauce
1 tbsp
Olive oil
6 cups
Water
1/4 cup
Miso paste (brown, red, white or a combination)