Prep Time: 5 minutes
Total Time: 30 minutes
2 cups chopped fresh baby spinach
8 oz of firm tofu, small diced
3 tbsp of chili paste
4 tbsp miso paste
1 tsp salt
1/8 tsp chili flakes
4 cups veggie stock
- Bring the stock to a boil in a medium pan, stir in the chili paste, miso, pepper flakes and adjust salt to taste.
- Add the tofu and simmer for 25 min.
- Add the spinach right before serving, and eat right away.
This soup was also amazing in the next day, so you can make a little extra for some leftovers.