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Add tofu and turn off the heat as soon as the stock comes to a boil. Serve in bowls, topped with chopped leek.
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Chop the leek and cut the tofu
into small cubes.
Heat
the dashi and mix in a little miso at a time. (Don't use 4 tablespoons
all at once; it could be too much. You should add more only if the taste
is still too weak.)
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Add tofu and turn off the heat as soon as the stock comes to a boil. Serve in bowls, topped with chopped leek.
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