Steps

1. Cut off the roots of the spinach. [Pro Tip!] The root part is the most delicious, so you can eat it without cutting it off.
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2. Cut the spinach into desired lengths and soak in water for 10-15 minutes to remove oxalic acid. [Pro Tip!] Oxalic acid is water-soluble, so soaking in water helps remove it. Soaking after cutting is even more effective. Most frozen spinach is already blanched, so the oxalic acid has already been removed.
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3. Add 1 liter of water to a pot and bring to a boil.
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4. Crack 4 eggs into a bowl and beat them well.
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5. Add 1 tbsp of Hondashi to the boiling pot and dissolve completely. [Pro Tip!] Hondashi is granular, so it dissolves quickly in water, creating a delicious bonito dashi.
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6. After turning off the heat, dissolve 4 tbsp of Yamabuki Miso into the pot. [Pro Tip!] To prevent the miso flavor from diminishing, dissolve the miso after turning off the heat.
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7. Add the 100g of spinach, thoroughly squeezed of excess water, to the pot.
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8. Place the pot over low heat and cook the spinach, being careful not to let it boil. [Pro Tip!] Spinach cooks quickly, so adjust cooking time to your preference, leaving it crisp or slightly softened.
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9. Gently stir the pot to create a current, then slowly pour in the beaten egg from the opposite direction. [Pro Tip!] This results in a fluffy egg texture, making for a satisfying miso soup.
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10. Add Ichimi Togarashi or Shichimi Togarashi to taste, and serve.
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