Miso-Vegetable Soup

Ingredients

• 1.5 cups baby spinach packed
• 0.5 cup carrots shredded ( 1 medium)
• 0.5 cup regular corn frozen
• 5 cups chicken broth low-sodium
• 0.3 cup golden miso 
• 0.5 cup mushrooms thinly sliced
• 0.5 cup scallions sliced ( 3)
• 0.5 cup snow peas trimmed cut into 1-inch pieces
• 4 ounces spicy tofu firm cut into 1/2-inch dice

Equipment

• bowl
• ladle
• whisk
• pot

Directions

1. In a large pot, bring broth to a simmer over medium heat.
2. Remove 1/2 cup to a small bowl and whisk in miso until dissolved.
3. Add carrots, mushrooms and corn to pot and cook, stirring occasionally, for 3 minutes.
4. Add snow peas, spinach and scallions; cook for 1 minute. Stir in miso mixture. Simmer for 5minutes, lowering heat if necessary to prevent boiling. Stir in tofu and cook until heated through, about 1 minute. Ladle into bowls and serve.