Miso Soup

Directions

1. In a 2 quart saucepan cook the onion, carrot and turnip in hot oil 6 to 8 minutes or till tender but not brown. Drain off fat. Add the 2 1/2 cups water and bouillon cubes. Bring to boiling; reduce heat. cover and simmer 10 minutes.
2. Gradually stir about 1/2 cup of the liquid into the miso. Add the miso mixture and spinach to saucepan; heat through for 1 minute. Serve immediately.