Miso Soup with Soba Noodles and Kale

Apparently I was on sort of an Asian kick this weekend. Here's a tasty soup I put together in an attempt to use some of the items in our CSA box.

4 cups water
4 cups chicken or veggie stock (or more water)
5-6 cups chopped kale (I used lacinato)
2 cups sliced carrots
2 cups sliced daikon
12-16 oz. firm tofu, in 1/2-inch cubes
8 oz. uncooked soba noodles
4-6 Tbsp miso paste
Salt to taste

Heat the water and stock to boiling in a large soup pot, then add the kale, carrots, daikon, and tofu and reduce heat to a simmer.

While the veggies simmer, cook the soba noodles separately according to the directions on the package. Drain and rinse with cold water. When the vegetables are tender, add the noodles to the soup pot.

Scoop 1 cup or so of broth out of the soup pot. Stir the miso paste into it, then return to the pot. Taste soup and add salt as desired.

Serves about 6.