Miso Vegetable Soup

• (14 ounce) cans chicken broth↗3 cans
• thinly sliced mushroom1⁄2 cup
• shredded carrot1⁄4 cup
• minced fresh ginger1 teaspoon
• garlic cloves, minced↗2
• ounces tofu, cut into small cubes↗4 ounces
• finely chopped spinach1⁄2 cup
• tablespoon miso, dissolved in 1/4 cup water↗1 tablespoon
• tablespoons sliced scallions2 tablespoons

Step-by-step instructions

1. 1

   Bring the chicken broth, mushrooms, carrots, ginger, and garlic almost to a boil over medium heat.

2. 2

   Reduce the heat to low and simmer for 5 minutes, or until the vegetables are tender.

3. 3

   Add the tofu, spinach, and miso mixture; heat for 2 minutes, or until the spinach is wilted (DO NOT BOIL).

4. 4

   Sprinkle with scallions, and serve.