Total Calories: 241
Yield: 14 cups
Steam the kale until tender, about 5- 10 minutes.
In a medium skillet, sauté the onion in the oil until it starts to brown.Add the tofu and soy sauce to the skillet, and cook until all the moisture has evaporated. Drain the steamed kale and add it to the skillet.
In a large soup pot, bring the 8 cups water to a boil along with the celery, carrots, garlic powder, and vegetable cubes. Simmer for 10 minutes.
While the soup is simmering, fill each wonton wrapper with 1 tablespoon of the tofu/kale filling. Fold the opposite corners of the wrapper into the middle, and seal with a dot of water. Set aside on a cookie sheet until it is time to drop into the soup.
Dissolve the miso in the ¹?? cup warm water.
Drop the wontons gently into the simmering soup, and let them set while the soup returns to a boil. Don’t stir the soup or the wontons will break apart. You may need to spoon some of the liquid up over the wontons to cover them with broth. Simmer for 2 minutes. Turn off the heat and add the dissolved miso. Stir gently and serve immediately.
If you need to reheat this soup, remember not to boil it, or the enzymes in the miso will be destroyed.
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