I was doing the usual end of the month fridge scrounge and had a craving for soup. Was going to do egg drop but am almost out of eggs. This is what I ended up doing

2 cans "no salt" chicken stock
1 can water (I would up this quite a bit)
1 package extra firm tofu
1 bag chopped leaf spinach
1 bag shirake noodles
kosher salt
pepper
basil
1/4 cup miso paste

I mixed the stock and the water together, heating it in a large sauce pan. Drain and cube the tofu, adding it to the stock pot. Dump in the bag of spinach, no need to thaw. When spinach has completely cooked down and is warmed, add rinsed noodles. Heat to boiling, then remove from heat. Add in the miso and stir until dissolved.

I would add alot less spinach and more liquid if I make this again. I ended up with something that wasn't fully soupy.