- 2 cups chicken broth
- 2 cups water
- 1 teaspoon soy sauce
- 2 tablespoons miso paste
- 4 ounces silky soft bean curd, cut into 1/2-inch dice
- 8 ounces spinach, stemmed and leaves washed
- Garnish crushed red pepper flakes; toasted sesame seeds
Bring chicken broth and water to simmer with soy sauce. Whisk a few tablespoonfuls of the hot broth into the miso paste and reserve. Add bean curd and spinach and cook over low heat for a minute to wilt. Return miso paste to soup and simmer a few seconds to thicken, but DO NOT BOIL. Adjust the seasoning. Garnish and ladle out.