Ingredients

• 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

Instructions

1. 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.