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Combine the water and vegetable stock in a saucepan over medium heat.
Once the liquid is warm, pour 2 to 3 tablespoons of it into a small bowl and stir in the miso paste. Set aside.
Add the carrots to the broth and cook until tender, about 5 minutes. Turn heat down to low.
Stir the miso paste and the spinach mixture into the saucepan with the broth. Then add the tofu. Cook over low heat for 10 minutes, being careful not to boil the soup once the miso is added.
Pour into bowls and serve. Transfer any leftovers to an airtight container and store it in the fridge for up to 5 days.