|Basic oriental stock||4 Cup (64 tbs)|
|Red miso||1⁄3 Cup (5.33 tbs) (Red Soybean Paste)|
|Tofu cubes||1⁄2 Cup (8 tbs)|
|Thinly sliced scallions||1⁄4 Cup (4 tbs) (For Garnish)|
|Shredded spinach||1⁄4 Cup (4 tbs) (Thinly Shredded, For Garnish)|
Simmer the stock in a medium-size saucepan.
Put a strainer over the saucepan and, with a wooden spoon, rub the miso through the strainer.
Simmer until heated through, about 10 minutes.
Pour into individual bowls and garnish with scallions and spinach, if desired.