Pour 32-ounce carton of miso broth into a medium saucepan over high heat. Coarsely chop bok choy and the white part of the green onions and add to miso broth. As that is starting to warm up, chop all other ingredients, adding the more dense vegetables and tofu; then once you have the broth boiling, add the spinach. Stir in the spinach until it's cooked, about 1 minute. Remove from heat.  Serve in bowl with the thinly sliced seaweed strips on top and the rest of your green onion thinly sliced.