Recipe: Kale and Tofu Soup

Kale makes a nice soup. The taste and texture is very nice and satisfying in a soup. A good source of nitric oxide and other nutrients.

INGREDIENTS

• 1 bunch of kale (Lakota is pictured)
• 2 tbsp cooking oil
• 2 tbsp minced garlic
• 2 cups chick broth
• 3 cups water
• 1 tbsp of laver (seaweed)
• 1/2 tofu, cubed
• Mung bean vermicelli noodles (optional)

DIRECTIONS

1. Wash the kale
2. Pick off pieces of leaves from the stem
3. Heat cooking oil in bottom of soup pot
4. Stir in minced garlic for a minute, until flavor releases
5. Stir fry kale until it starts to wilt
6. Add chicken broth, and water; and bring to boil
7. Add seaweed for flavor
8. Let simmer for 20 minutes
9. Add tofu and vermicelli noodles (optional)
10. Simmer for 2-3 more minutes
11. Add salt and pepper to taste
12. Add sesame oil to taste (optional)