Miso Noodle Soup with Tofu and Spinach

Instructions

1. 1

   Bring the broth to a simmer and add the mushrooms and edamame for 4 minutes.

2. 2

   Add the udon and cubed tofu and cook 3 minutes until the noodles separate.

3. 3

   Stir in spinach until wilted. Turn heat to low.

4. 4

   Whisk the miso with a ladle of hot broth in a bowl until smooth, then stir it into the pot. Don't boil after adding miso.

5. 5

   Add soy sauce to taste and top with green onions.