Miso Soup I

Ingredients

• 1  green onion thinly sliced
• 1 tablespoon miso paste light
• 2 teaspoons barley miso paste 
• 0.5 cup pkt spinach fresh washed and chopped
• 2 ounces spicy tofu firm cut into 1/4 inch cubes
• 2.3 cups water 

Equipment

• bowl
• sauce pan
• ladle

Directions

1. In a medium saucepan, bring the water to a boil. Ladle out about 1/2 cup of the boiling water, and reserve.
2. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes.
3. Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender.
4. Remove soup from heat.
5. Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with scallion.
6. Serve immediately.