Heat 1 cup of the stock to boiling. Remove from the heat. Add the tea bags and steep for 3 minutes. Remove the tea bags and discard. Set aside the tea/stock mixture.

Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook, stirring frequently, for 8 minutes, or until just starting to brown. Add the ginger and cook, stirring frequently, for 1 minute. Add the remaining 3 cups stock and bring to a boil. Whisk in miso until dissolved. Add the tofu, spinach, mushrooms, tomato, and the reserved tea/stock mixture and simmer for 1 minute. Serve warm, garnished with the green onions.

miso Factoid:
Non-pasteurized miso not only contains beneficial bacteria and their enzymes (probiotics), it also contains richer flavors and aromas that are otherwise lost in the process of pasteurization.

Nutrient Analysis Per Serving:
108 calories; 7g protein; 11g carbohydrates; 5g total fat; 1g saturated fat; 4g monosaturated fat; 50mgs omega-3s; 3g fiber; 5g sugar; 313mg sodium.