6 cups vegetable broth
1 medium to large leek, thinly sliced crosswise
4 cloves garlic, thinly sliced or minced
1 medium carrot, thinly sliced
¼ cup loosely packed arame, rinsed, optional
4 oz. fresh oyster mushrooms, stem ends pared and torn into pieces
6 oz. tofu, cut into ½-inch cubes
1 to 2 Tbs. mellow barley miso or to taste
4 cups coarsely chopped loosely packed spinach
- Heat broth to boiling in a large saucepan. Add leek, garlic, carrot and arame if desired. Cover and simmer gently until vegetables are tender, about 10 to 15 minutes. Add mushrooms and tofu; simmer 3 to 5 more minutes.
- In small bowl, whisk miso with several tablespoons soup stock. Stir back into soup along with spinach. Add umeboshi vinegar to taste. Serve immediately.