Miso Soup.

Ingredients.
2 1/4 cups water
2 ounces firm tofu, cut into 1/4 inch cubes
1 tablespoon miso paste
2 teaspoons barley miso paste
1/2 cup fresh spinach, washed and chopped
1 teaspoons hing

Preparation.
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 ; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.