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.)

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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Rice
and miso soup -- your Japanese meal is ready! |
|