Miso Soup With Tofu And Baby Spinach

• 6 cups water
• 1 1/2 cups baby spinach leaves, cut into thin strips
• 1/2 cup thinly sliced fresh shiitake mushroom
• 3 tablespoons minced scallions
• 1 tablespoon tamari
• 1/3 cup mellow white miso
• 4 ounces extra firm silken tofu, drained and cut into 1/4-inch dice

1. Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions and tamari.
2. Reduce heat to medium and simmer until the vegetables soften , 3 to 6 minutes. Reduce heat to low.
3. Place about 1/4 cup of the hot soup mixture in a small bowl and add the miso, blending well.
4. Stir the mixture back into the soup, add the tofu and simmer for 2 minutes, being careful not to boil.
5. Taste, adjust the seasonings if needed, and serve hot.

water, baby spinach leaves, shiitake mushroom, scallions, tamari, mellow white miso, extra firm silken

Taken from www.food.com/recipe/miso-soup-with-tofu-and-baby-spinach-215406 (may not work)