Published with permission from Asian Green: Everyday plant-based recipes inspired by the East by Ching-He Huang, Kyle Books. Photo: Tamin Jones.
Pour 800ml (1½ pints) water into a saucepan or wok over a high heat and bring to the boil. Reduce the heat to medium to bring to a simmer.
Add the miso, ginger and bouillon powder. Stir well to dissolve the miso and bouillon.
Add the shiitake mushrooms and tofu. Cook gently for 10 minutes.
Finally, add the spinach and stir until it wilts. Serve immediately, topped with the spring onions.