Food: Miso

• 2 ½ cups water
• 2 ounces firm tofu, cut into 1.4 inch cubes
• 2 Tbs. Miso paste
• ½ cup fresh bok choy, washed and chopped
• 1 spring onion, thinly sliced

In a medium saucepan, bring the water to a boil. Ladle out about ½ cup of the boiling water, and reserve. Add the tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.

Add the miso paste into the reserved hot water and stir into soup. Ladle into bowls, and garnish with spring onion. Serve immediately.