Ingredients

· 1/2 package of tofu

· 1 Part abura-age

· 1 tablespoon dried wakame

· 1 bits of leek 4 cm

· 4 cups dashi

· 3 tablespoons white miso

First we soak the wakame in plenty of water for 5 minutes, until softened. Then drain well.

Cut the tofu into cubes of 1 cm. Weed the abura-age to remove the excess oil and cut into strips finite. Cut the leek into thin slices.

Then in a saucepan heat the dashi, previously prepared, in abura-age. As we begin to boil add the miso broth and dissolve well. Next add the tofu and wakame. We cook 8 to 10 minutes.

When serving the soup in bowls placed on top of each a bit of leek.