Miso Soup with Shrimp and Tofu
Ingredients
- 5 cups water
- 1/4 cup white or red miso
- Salt
- 1 cup frozen shelled edamame
- 4 ounces baby spinach (4 cups)
- 3/4 pound shelled and deveined medium shrimp, cut into 1/2-inch pieces
- 7 ounces firm tofu, cut into 1/2-inch cubes
- 1 scallion, thinly sliced
- Steamed short-grain rice and toasted sesame seeds, for serving
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