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.