Miso Soup with Tofu, Spinach, and Carrots

• 3 cups homemade or reduced-sodium store-bought vegetable or chicken broth
• 2 cups water
• 2 carrots, peeled and cut into matchsticks
• 6 ounces spinach, tough stems removed, washed well and drained, cut into 1-inch strips
• 7 ounces (1/2 package) firm or extra-firm tofu, drained and cut into 3/4-inch cubes
• 2 tablespoons white miso
• 1 scallion, trimmed and cut into 1-inch lengths

1. In a medium saucepan, bring broth and the water to a boil over high heat.
2. Reduce heat to medium-low, and add carrots.
3. Cook until carrots are crisp-tender, about 2 minutes.
4. Add spinach and tofu, and stir to combine.
5. Continue cooking just until spinach is wilted and tofu is heated through, about 1 minute more.
6. Place miso in a small bowl, and add 1/4 cup cooking liquid, stirring until miso is dissolved.
7. Add mixture to saucepan, and stir to combine; do not let soup boil.
8. Remove from heat.
9. Serve immediately, garnished with scallion.
10. (Per Serving)
11. Calories: 102
12. Saturated Fat: 0g
13. Unsaturated Fat: .3g
14. Cholesterol: 0mg
15. Carbohydrates: 13g
16. Protein: 6.7g
17. Sodium: 640mg
18. Fiber: 3.4g

chicken broth, water, carrots, spinach, white miso, scallion

Taken from www.epicurious.com/recipes/food/views/miso-soup-with-tofu-spinach-and-carrots-394112 (may not work)