Spinach Miso Soup 7 Ww Points

• 1 34 cups white miso
• 1 12 zucchini
• 3 cups thinly sliced mushrooms
• 1.5 (454 g) packages medium firm tofu
• 1 (6 ounce) packagefresh Baby Spinach
• 1 12 cups bean sprouts
• 1 12 green onions, chopped

1. In large saucepan, bring 5 cups (1.25 L) water to boil.
2. Whisk miso with 1 cup (250 mL) water; add to boiling water.
3. Meanwhile, cut zucchini lengthwise in half; cut crosswise into 1/2-inch (1 cm) thick slices.
4. Add to pan along with mushrooms; cover, reduce heat and simmer until vegetables are softened, about 5 minutes.
5. Meanwhile, drain tofu; cut into 1/2-inch (1 cm) cubes.
6. Add to pan along with spinach; simmer until spinach wilts, about 1 minute.
7. Serve soup garnished with bean sprouts and green onion.

white miso, zucchini, mushrooms, firm tofu, spinach, bean sprouts, green onions

Taken from www.food.com/recipe/spinach-miso-soup-7-ww-points-452510 (may not work)