3-4 tablespoons of white miso (red miso works too!)
2 tablespoons of rice vinegar
6-8 cups of water
1 carrot, peeled and grated
1/4 cup shelled edamame beans
1/4 cup hydrated arame seaweed or wakame seaweed
1 cup of baby spinach or bok choy, roughly chopped
1 teaspoon of grated ginger
1/2 grated garlic clove
1 tablespoon tamari
1/2 cup cubed firm tofu
Handful of thinly sliced scallions
1/2 teaspoon sesame seeds
Optional: dash of togarashi or cayenne / raw grated ginger on top

In a medium sized pot, add water and miso and bring to a boil, then robust simmer and use wooden spoon to break down miso paste. Add tamari, rice vinegar, grated ginger and garlic then lower to true simmer and let simmer for another 5 minutes. Add rinsed, soaked arame or wakame, spinach, grated carrots, edamame beans and tofu. Let simmer for another 5 minutes and turn off heat. Ladle into bowls and garnish w scallions and sesame seeds.