Red kamaboko, steamed fish cake, thinly sliced, for serving
Togarashi, Japanese chili pepper, for serving
Instructions
Heat a large stockpot or Dutch oven over medium heat. Add vegetable stock, soy sauce, mirin, sake and sugar, whisking to combine. Bring to a boil and stir in miso paste until dissolved, about 1-2 minutes.
Add tofu, mushrooms and vermicelli; reduce heat and simmer until noodles are cooked through, about 4-6 minutes. Stir in spinach until wilted, about 1 minute.
Serve immediately, garnished with hard boiled egg, fish cake and Japanese chili pepper, if desired.