Chicken Noodle Miso Soup

5 cups reduced-salt chicken broth

2 medium carrots, sliced

3/4 cup sliced green onions

2 cups cut-up cooked chicken

1 package (14.2 oz) udon stir-fry noodles

1 cup fresh chopped spinach

1 tablespoon toasted sesame oil

1/4 cup 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.