Miso Soup With Shrimp And Tofu

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5 cups water

1/4 cup white or red miso


1 cup frozen shelled edamame

4 ounces baby spinach (4 cups)

3/4 pound shelled and deveined medium shrimp, cut into 1/2-inch pieces

7 ounces firm tofu, cut into 1/2-inch cubes

1 scallion, thinly sliced

Steamed short-grain rice and toasted sesame seeds, for serving

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