Soba Soup with Spinach and Tofu

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7 cups water

1 tablespoon instant dashi

1/2 cup soy sauce

1 tablespoon sugar

1/2 pound dried soba* (buckwheat noodles)

2 carrots, sliced thin

1/2 pound spinach, coarse stems discarded and the leaves washed well, spun dry, and cut crosswise into 1 1/2-inch-wide strips

8 to 10 ounces firm tofu (preferably silken), cut into 1/2-inch cubes

3 to 4 tablespoons miso* (fermented bean paste), or to taste, if desired

2 scallions, minced