Gingery Miso-Spinach Soup

• 1 tablespoon olive oil
• 1 small onion or 2 to 3 shallot sections, minced
• 1 medium carrot, peeled and sliced
• 4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
• 6 to 8 ounces fresh spinach or baby spinach, well washed, stemmed, and coarsely chopped
• 3 scallions, white and green parts, sliced
• 2 to 3 tablespoons dry white or red wine, optional
• 2 teaspoons minced fresh ginger, or more to taste
• Freshly ground pepper to taste
• 4 ounces soft or firm tofu, cut into 1/2-inch dice
• One 15-ounce can cut baby corn, undrained
• 2 to 4 tablespoons miso, any variety, to taste

1. Heat the oil in a soup pot.
2. Add the onion and carrot and saute over medium-low heat until both are golden, stirring frequently.
3. Add the water with bouillon cubes, spinach, scallions, optional wine, ginger, and pepper.
4. Bring to a rapid simmer, then lower the heat.
5. Cover and simmer very gently for 10 minutes.
6. Add the tofu and baby corn with its liquid.
7. Dissolve the miso in enough water to make it smooth and pourable.
8. Stir into the soup.
9. If the soup is too dense, add more water as needed and heat through very gently.
10. Serve at once.
11. Per serving:
12. Calories: 92
13. Total fat: 5g
14. Protein: 5g
15. Fiber: 5g
16. Carbohydrate: 9g
17. Cholesterol: 0mg
18. Sodium: 565mg

olive oil, onion, carrot, water, fresh spinach, scallions, red wine, fresh ginger, freshly ground pepper, firm tofu, baby corn, miso

Taken from www.epicurious.com/recipes/food/views/gingery-miso-spinach-soup-378961 (may not work)