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  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, peeled and diced
  • 1 tablespoon peeled fresh grated ginger, plus more for serving
  • 4 cloves garlic, minced
  • 2 celery stalks, thinly sliced
  • 2 carrots, chopped or spiralized
  • 1 Japanese sweet potato, chopped or spiralized (or 1 zucchini)
  • 6 cups water
  • 5 tablespoons white miso paste
  • 1 cup shelled edamame
  • 7 oz. extra firm organic tofu, drained and cubed
  • 4 large stalks kale, stem removed and thinly sliced
  • sea salt to taste
  • 1 cup bean sprouts
  • 3 green onions, thinly sliced
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