Miso Soup with Tofu, Spinach, and Carrots

My recipe box consists of Whole Foods plant based recipes. I have been wfpb for the last year and have found it fun to find new and tasty recipes. Hope you enjoy them too

3 cups homemade or low-sodium canned vegetable or chicken stock, skimmed of fat

2 cups water

2 carrots, cut into matchsticks (about 1 cup)

⅓ pound spinach, stems removed, cut into 1-inch strips

6 ounces extra-firm tofu, cut into ¾-inch cubes

2 tablespoons white miso

1 scallion, sliced crosswise into 1-inch strips

Directions at marthastewart.com

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