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If you want to make it Vegetarian, you could use vegetable broth and it’s an easily adaptable soup, so mushrooms, edamame or other soft vegetables can be added. You could also add dumplings or cooked chicken, but the beauty of this soup is its simplicity. I added a squirt of Sriracha and chopped scallion greens to the top for color. It calls to microwave it but if you’re microwave-averse, you could heat it up on the stovetop just as easily.






1
servings10
minutes2
minutes1 teaspoon freshly grated ginger
2 teaspoons red miso
2 ounces firm tofu, cut into small cubes
1 big handful fresh baby spinach leaves
1 green onion, sliced into long thin slivers
1 cup chicken broth
Soy sauce
1/2 teaspoon sesame oil
Up Next: A week of Seafood and new restaurants in South Miami.
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