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3 servings
Ingredients:
2 1/4 cups water2 ounces firm tofu, cut into 1/4 inch cubes1 tablespoon light miso paste2 teaspoons barley miso paste1/2 cup fresh spinach, washed and chopped1 green onion, thinly sliced
Instructions:
In a medium saucepan, bring the water to a boil. Ladle out about 1/2 cup of the boiling water, and reserve. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with scallion. Serve immediately.
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