Miso Soup with Tofu

Ingredients

1. 5 cups water
2. 1/4 cup white or red miso
3. Salt
4. 1 cup frozen shelled edamame
5. 4 ounces baby spinach (4 cups)
6. 3/4 pound shelled and deveined medium shrimp, cut into 1/2-inch pieces
7. 7 ounces firm tofu, cut into 1/2-inch cubes
8. 1 scallion, thinly sliced

Directions

1. In a small bowl, whisk 1 cup of the water into the miso. In a medium saucepan, bring the remaining 4 cups of water to a boil with a pinch of salt. Add the edamame, cover and cook until tender, about 5 minutes. Add the spinach in bunches and stir to wilt. Add the tofu. Stir the miso mixture and add it to the soup. Simmer about 1 minute. Season the soup with salt and stir in the sliced scallion. Ladle the soup into deep bowls and serve with steamed rice and toasted sesame seeds.

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