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Spinach Miso Soup
  • 1 carton (32 oz.) Miso Broth
  • 1 cup baby spinach leaves
  • ½ cup carrot, shredded
  • 6 oz. extra-firm tofu, cut into ½ inches cubes

In a medium saucepan, bring broth to boil over high heat. Reduce heat to medium-low, add carrots. Cook 2 to 3 minutes. Add spinach and tofu; continue cooking just until spinach is wilted and tofu is heated through, about 1 to 2 minutes. Serve immediately.

Makes 4 servings

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