Miso Soup with Tofu
- 800 milliliters Fish broth (or other clear broth)
- 3 tablespoons Miso paste
- freshly ground peppers
- 2 small Leeks
- 250 grams Tofu
Rinse and clean the leeks and cut the white and light green parts in rings.
Cut the tofu into cubes.
Heat the broth in a saucepan. Stir in the miso paste until it's completely dissolved. Season the soup with salt and pepper. Add the leeks and the tofu to the soup and let stand 1 minute. Ladle into bowls and serve.
Wipe the konbu with a dampened cloth.
In a pot, bring 800 ml (approximately 3 1/2 cups) of water and the konbu to a boil over medium heat. Remove the konbu once the water comes to a boil and return the water to a boil.
Add the bonito flakes to the pot and boil 1 minute. Wait until the bonito flakes sink to the bottom, then pour the broth through a sieve.