Recipe for Miso Soup

Slice the leek in half lengthwise, then slice white and light green parts into thin half-moons. Place in a strainer and rinse well.

Heat oil in a large pot over medium heat. Add the leeks and sliced shiitake mushrooms, discarding the stems (shiitake stems can give some people an allergic reaction, so I leave these out). Saute for 6-8 minutes until softened and fragrant.

Add the broth. If not using dashi broth, feel free to add a piece of kombu to the broth (which you will remove at the end). Add wakame if using. Bring to a simmer for 7-10 minutes. Season with soy sauce and mirin.

While the soup is simmering, prep the tofu. Carefully cut open the silken tofu package using scissors, being mindful not to crush. Drain and very carefully place tofu block on a cutting board. Slice into ½ inch slices, then cubes. Divide the tofu cubes among 4 bowls. Sprinkle the tofu with scallions and sesame seeds and a drizzle of sesame oil.

Scoop out ½ cup warm broth and whisk with the miso paste in a small bowl until very smooth. Set aside.

Add the greens to the simmering soup, stirring 1 minute or so until just wilted. Turn heat off.

Pour in the miso mixture. It’s important here not to boil the miso paste or you will kill all the healthy fermented gut-healing bacteria.

Taste and add salt and pepper- you want this slightly salty to mitigate the salt-less tofu. If your broth is too salty, add water. Once happy with the flavor, serve.

Ladle the hot miso soup over the silken tofu. Serve immediately.