Total Calories: 352
Yield: 10 cups
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.
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