Serves: 5
Total Calories: 352
Yield: 10 cups

1 pound tofu cubed
2 tablespoons soy sauce
1 large onion chopped
1 teaspoon olive oil
8 cups water
4 cups finely chopped kale
2 tablespoons chopped fresh dill or 1 teaspoon dried
1 teaspoon garlic powder
2 cups cooked brown rice
1/4 cup fresh lemon juice (about 2 lemons)
1 teaspoon soy sauce

In a soup pot, sauté the tofu, soy sauce, and onion in the oil. Cook until browned, stirring frequently to prevent sticking.

Add the water, kale, dill, and garlic to the soup pot, and boil until the kale is tender, about 10-15 minutes.

Add the cooked rice, lemon juice, and soy sauce, and bring to a boil. Turn off the heat, cover, and let set for several minutes before serving.

Variation: You may also make this soup with white rice or millet. Add ³?? cup of raw white rice or millet with the kale, and cook for 20 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 352
Calories from Fat: 37

More Recipes from the Soup's On! Cookbook:
Cauliflower Parsley Soup
Chinese Sour Soup
Curried Bok Choy and Snow Pea Soup
East African Peanut Soup
Green and White Soup
Kale Tofu Soup
Lemon Cabbage Soup
Roasted Red Pepper Soup
Shiitake Soybean Soup