Miso Soup with Tofu, Spinach, and Carrots

• 3 cups homemade or low-sodium canned vegetable or chicken stock, skimmed of fat
• 2 cups water
• 2 carrots, cut into matchsticks (about 1 cup)
• 1/3 pound spinach, stems removed, cut into 1-inch strips
• 6 ounces extra-firm tofu, cut into 3/4-inch cubes
• 2 tablespoons white miso
• 1 scallion, sliced crosswise into 1-inch strips

1. In a medium saucepan, bring the stock and the water to a boil over high heat.
2. Reduce heat to medium-low, and add the carrots.
3. Cook until the carrots are crisp-tender, about 2 minutes.
4. Add the spinach and tofu, and stir to combine.
5. Continue cooking just until the spinach is wilted and the tofu is heated through, about 1 minute more.
6. Meanwhile, place the miso in a small bowl, and stir in 1/4 cup cooking liquid until the miso is dissolved.
7. Add the mixture to the saucepan, stirring to combine.
8. Do not let the soup boil once miso has been added.
9. Remove from heat.
10. Ladle the soup into 4 serving bowls.
11. Sprinkle with scallions.
12. Serve immediately.

vegetable, water, carrots, extrafirm, white miso, scallion

Taken from www.epicurious.com/recipes/food/views/miso-soup-with-tofu-spinach-and-carrots-392264 (may not work)