In a medium-size saucepan, heat stock over medium-low
heat. Add kale or mustard greens. Simmer 8 minutes. If spinach is
used, simmer 2 minutes. Combine red and white miso in a small bowl.
Dilute with a few tablespoons hot stock; stir into simmering soup.
Add tofu. Turn off heat; do not allow to boil after miso is added.
Ladle soup into 4 or 5 Japanese soup bowls or other soup bowls. Garnish
with green onion. Top with lids. Serve at once.
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