Miso Soup with Spinach and Shrimp

In a small bowl, mix together the miso and 1 cup of the water.

In a pot, heat the remaining 4 cups of water and stir in the miso/water mixture. Bring to a boil and reduce to a simmer.

Add the spinach, shrimp, edamame and vermicelli. Stir and cook until Spinach is wilted, shrimp is pink, and vermicelli is al dente – which should only be approximately 3 minutes.

Ladle into bowls, top with scallions, season with pepper if desired and serve.