3 cups vegetable broth
2 cups water
2 carrots, thinly sliced into matchsticks
2 tablespoons white miso
1 tablespoon olive oil
1 bag fresh spinach, stems removed
1/2 package firm tofu, cut into cubes
Scallions (thinly sliced)
sea salt and fresh pepper, to taste
In a large saucepan, bring broth and water to a boil.
Add carrots, reduce temperature to low heat and cook for two minutes.
Dissolve miso into 1 tablespoon of olive oil, then add to the soup.
Add the spinach and tofu cubes. Cook for 5 minutes, or until spinach wilts.
Add thinly sliced scallions.
Add sea salt and fresh pepper, if needed.