Ingredients
- 4 silky soft bean curd
- 2 miso paste
- 1 pepper flakes (garnish crushed red)
- 1/2 dice
- 475 ml water
- 475 ml chicken broth
- 30 gr spinach
- 5 ml soy sauce
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.
