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Edamame Miso Soup

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3 cups fat-free, low-sodium vegetable broth

2 cups water

1 cup shelled edamame

3 scallions, sliced

2 teaspoons grated fresh ginger

1 clove garlic, minced

2 tablespoons red miso

1 carrot, shredded

4 ounces extra-firm tofu, drained and cut into 1/2" cubes

2 teaspoons reduced-sodium soy sauce

4 cups baby spinach

2 cups hot cooked brown rice

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