Mix ½ cup of the water (make sure it is warm) with the miso paste until the miso is dissolved. Set aside.
Saute garlic in sesame oil or water in a soup pot over medium heat until soft, about 2-3 minutes.
Add the soy sauce/tamari, mushrooms, carrots, bok choy, and onions into the pot. Cook until the veggies are softened, about 5 minutes.
Add the rest of the water and tofu (if using). Bring to a boil, about 5 minutes.
Add in the water miso mix, noodles and spinach (if using). Cook until spinach is wilted, about 2 minutes.
Serve hot!
Notes
You can sauté the garlic in a little bit of water if you are avoiding oil.
I used chickpea miso for this soup, it’s a good option for a soy free version. Miso paste can be found at any health food store and some regular grocery stores.
If you use coconut aminos instead of soy sauce it will have a sweeter end result.
If noodles aren't already cooked, make sure to cook them according to package directions