Warm and comforting miso soup with 7 ingredients and under 30 minutes. This miso soup is perfect with plenty of tofu bites, mushrooms and full of flavors.
Soak the dried seaweed in warm water. Drain and set aside.
Place chicken broth in a medium stock pot. Bring to a boil, then lower to simmer.
Mix miso paste with 1 tablespoon of water in a small bowl. Set aside.
Add the miso paste mixture to the pot. Toss in seaweed, spinach, mushrooms, tofu pieces, green onions and cook for 3 minutes until vegetables are soften and spinach are wilted.
Turn off heat and add in more green onion for garnish, if desired. Serve.