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.
Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97