For 2 bowls, crisp 250 g cubed firm tofu in 1 tsp sesame oil. Simmer 750 ml vegetable stock with sliced mushrooms, ginger and 1 tbsp soy sauce for 8 minutes. Take the pot off direct heat and whisk in 2 tbsp white miso, then add 180 g cooked ramen noodles and baby spinach. Top with tofu, scallions and sesame seeds. Do not boil after adding miso; gentler heat preserves its rounded flavor.
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