Miso Vegetable Soup - cooking recipe

Ingredients

3 (14 ounce) cans chicken broth
1/2 cup thinly sliced mushroom
1/4 cup shredded carrot
1 teaspoon minced fresh ginger
2 garlic cloves, minced
4 ounces tofu, cut into small cubes
1/2 cup finely chopped spinach
1 tablespoon miso, dissolved in 1/4 cup water
2 tablespoons sliced scallions

Preparation

Bring the chicken broth, mushrooms, carrots, ginger, and garlic almost to a boil over medium heat.
Reduce the heat to low and simmer for 5 minutes, or until the vegetables are tender.
Add the tofu, spinach, and miso mixture; heat for 2 minutes, or until the spinach is wilted (DO NOT BOIL).
Sprinkle with scallions, and serve.