Miso Soup with Shrimp and Tofu

Ingredients

• 4 ounces baby spinach
• 5 cups water
• ¾ pound shelled and deveined medium shrimp
• 7 ounces firm tofu
• Salt
• 1 cup frozen shelled edamame
• ¼ cup white or red miso
• + 2 more ingredients
• • Steamed short-grain rice and toasted sesame seeds
  • 1 scallion

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 shrimp and tofu. Stir the miso mix...

View full recipe at Food & Wine