Mushroom Miso Soup with Noodles Recipe

Cut tofu into 1/2-inch (1 cm) cubes; transfer to plate to drain out excess liquid. Divide noodles among 4 large bowls; top with enoki mushrooms and onion.

In large saucepan, bring stock and 3 cups (750 mL) water to boil. Add sliced cremini mushrooms; bring to boil, reduce heat and simmer until tender, about 2 minutes. Drain liquid from tofu; add tofu to pot and return to boil. Add shiitake mushrooms and spinach; return to boil. Cook for 30 seconds.

Place miso paste in fine sieve over soup; using spatula, press miso paste into soup and stir. Ladle soup into bowls.

Makes 4 servings.