|Miso||4 tablespoons (more or less, according to taste)|
|Leek||1/2 (a whole scallion may also be used)|
Chop the leek and cut the tofu into small cubes.
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.