Um, well this is a japanese dish I particularly like, however, miso (fermented bean paste) is an aquired taste and comes in several different types - red, white and hacho.
Miso soup with beancurd and spinich.
150g cotton beancurd
50g fresh spinich leaf
800ml dashi (made from kombu seaweed and dried fish flakes - can be obtained as instant dashi powder)
60 ml red miso
cut bean curd into 1cm cubes.
wash spinich and tear out tough centre viens.
cook in boiling water for 4 mins, then refresh in cold water before cutting into 4 cms lengths and draining.
heat dash, reserving 100 ml to mix with miso.
when hot stir in well blended miso and add beancurd cubes. cook on low heat for 3 mins WITHOUT boiling.(boiling destroys the flavour)
add spinich and serve immediately in heated bowls.
No additional salt is required as the miso is quite salty.