Steaming Miso Soup with Vegetables

• 1/2 0.7-oz. pkg. instant miso soup, with or without seaweed
• 1 cup broccoli florets
• 1/4 cup sliced white mushrooms
• 2 slices fresh ginger, optional
• 20 baby spinach leaves
• 2 oz. baked Asian-style tofu, cubed

1. Combine miso soup, 1 1/2 cups water, broccoli, mushrooms, and ginger, if using, in medium-size microwave-safe bowl.
2. Heat on high 3 minutes.
3. Add spinach and tofu, and microwave 30 seconds more.
4. Discard ginger slices before eating.

miso soup, broccoli florets, white mushrooms, ginger, baby spinach

Taken from www.vegetariantimes.com/recipe/steaming-miso-soup-with-vegetables/ (may not work)