Miso Soup With Tofu and Vegetables | Oregonian Recipes

Ingredients

• 2 cups vegetable broth
• 2 tablespoons red miso
• 1 small carrot, cut into matchsticks or very thinly sliced
• 4 medium or 2 large white or crimini mushrooms, cleaned, trimmed and very thinly sliced
• 6 ounces extra-firm tofu, cut into 1/4-inch dice
• 1 green onion, white and light-green parts only, thinly sliced
• 1/2 cup chopped baby spinach
• 2 teaspoons snipped chives