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
  1. In a medium saucepan, bring broth to boil over high heat.
  2. Reduce heat to medium-low, add carrots.
  3. Cook 2 to 3 minutes.
  4. Add spinach and tofu; continue cooking just until spinach is wilted and tofu is heated through, about 1 to 2 minutes.
  5. Serve immediately.