Miso Soup With Tofu And Baby Spinach - cooking recipe

Ingredients

6 cups water
1 1/2 cups baby spinach leaves, cut into thin strips
1/2 cup thinly sliced fresh shiitake mushroom
3 tablespoons minced scallions
1 tablespoon tamari
1/3 cup mellow white miso
4 ounces extra firm silken tofu, drained and cut into 1/4-inch dice

Preparation

Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions and tamari.
Reduce heat to medium and simmer until the vegetables soften , 3 to 6 minutes. Reduce heat to low.
Place about 1/4 cup of the hot soup mixture in a small bowl and add the miso, blending well.
Stir the mixture back into the soup, add the tofu and simmer for 2 minutes, being careful not to boil.
Taste, adjust the seasonings if needed, and serve hot.