Trim the spinach roots and separate the leaves. Wash thoroughly and drain.

Slice tofu into 1cm thick pieces and rinse under running water.

Prepare dried shrimp, minced garlic, soup stock cubes, and chop green onion. Slice red chili for garnish.

In a pot, add 800ml rice water and 2 soup stock cubes.

Dissolve 0.7 tbsp miso paste and 0.5 tbsp ssamjang in the pot using a strainer.

Bring the mixture to a boil over high heat.

Add 0.7 tbsp soy sauce and 0.5 tbsp fish sauce. Let it boil.

Once boiling, add spinach and dried shrimp. Stir gently.

Reduce heat to medium and simmer for 2 minutes.

Add tofu slices and stir gently.

Once boiling again, add green onion and minced garlic. Stir and let it simmer briefly.