Chicken Noodle Miso Soup

5 cups of reduced salt chicken broth

2 medium of carrots sliced

3/4 cups of green onions sliced

2 cups of chicken cut-up, cooked

1 package (14.2 ounces) of stir fry udon noodles

1 cup of spinach fresh, chopped

1 tablespoon of sesame oil toasted

1/4 cup of white miso paste

1. Heat broth, carrots and green onion in 4- to 5-quart stockpot to boiling; reduce heat. Cover and simmer 10 minutes or until carrots are tender.
2. Stir in chicken, noodles, spinach and sesame oil. Cook 2 to 3 minutes or until noodles are tender. Remove from heat.
3. In small bowl, dissolve 1/2 cup soup into miso paste. Stir miso mixture into soup. Serve immediately.