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.