*The bold written ingredients are available under www.Japan-Feinkost.de and in our store!
* Usually coarser bonito flakes are used in place of small and fine bonito flakes. They are larger and can be skimmed off after cooking. With good quality, and dried again, they are usable again. If you have no time and also no bonito flakes available, is it possible to use an instant powder.
Cut the tofu into small cubes of about 1 cm edge length. Cut the aburaage into bite-sized, rectangular pieces and the cleaned Leek into very thin rings. Soak the wakame in cold water for about 5 minutes and then drain it. Then bring the dashi broth in the pot to a boil. Give the tofu, wakame and the aburaage into the pot and cook for about 2 minutes on medium heat. Now place the miso paste in a ladle or small strainer, dunk it into the soup while stirring with a spoon to gradually dissolve the miso paste. Attention! Do not bring the soup to a boil once you added the miso paste as otherwise it will lose the miso flavor. Finally, add the sliced Leek as a refinement.