Nameko Mushroom & Tofu Miso Soup

• 1 packet Nameko mushrooms
• 150 grams Tofu
• 1/4 Japanese leek
• 600 ml Dashi stock
• 1 Miso (2 tablespoons)

1. Cut the tofu into 1-1 1/2 cm cubes.
2. Finely chop the Japanese leek.
3. Rinse the nameko mushrooms and leave them in the colander to drain.
4. Make the dashi stock.
5. Turn on the heat and bring it to a boil.
6. Add the nameko and tofu.
7. Once it comes to a boil again, lower the heat and dissolve in the miso.
8. Add the leek.
9. If you boil the nameko mushrooms for too long, they'll shrink, so pay attention.
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mushrooms, stock

Taken from cookpad.com/us/recipes/168606-nameko-mushroom-tofu-miso-soup (may not work)