Instructions

1. Heat the stock in a pan.
2. Put the miso paste into a small bowl, pour a couple of spoonfuls of the hot stock over it, then mix until smooth. Pour the mixture into the saucepan.
3. Bring to the boil, and simmer for a couple of minutes. Add the spinach, put a lid on and turn off the heat.
4. Dice the tofu and finely slice the spring onion.
5. Turn off the heat, add the tofu, spring onion slices and a spoonful of soy sauce and mirin, if liked
6. Serve hot, perhaps with some sesame seeds sprinkled on top.