4 cups Vegetable Broth [low sodium or unsalted]
2 Tbs Miso
2 Tbs Semolina Flour
2 hand fulls Spinach [fresh, torn to bite size pieces]
Fresh Parsley [for garnish]
In a small bowl, beat eggs, semolina flour and 2 Tbs of water until well blended. Set aside.
Heat broth till just about to boil. Stir in miso to mix very well. Bring broth to a very gentle boil + slowly whisk in the egg mixture, stirring constantly. Stir in the spinach and reduce to a simmer for a couple minutes. Serve garnished with fresh flat leaf parsley.
Serves 2 to 4.
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