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.