Spinach Miso Soup
- 1 Carton (32 oz.) Miso Broth
- 1 Cup baby spinach leaves
- 1/2 cup carrot, shredded
- 6 oz. extra-firm tofu, cut into ½ inches cubes
- In a medium saucepan, bring broth to boil over high heat.
- Reduce heat to medium-low, add carrots.
- Cook 2 to 3 minutes.
- Add spinach and tofu; continue cooking just until spinach is wilted and tofu is heated through, about 1 to 2 minutes.
- Serve immediately.