Misoshiru (miso soup)

1. Briefly immerse the tofu in a bowl of water and then leave it to drain.
2. Cut the tofu in cubes of approximately 2cm.
3. Cut off the green part of the leeks, wash the leeks, and cut into very thin rings.
4. Peel the ginger and finely grate, collecting the juice.
5. Heat the broth to boiling point.
6. Pass the miso through a sieve and then whisk it into the broth.
7. Add the tofu, two-thirds of the leek rings, and the ginger juice.
8. Leave the soup to infuse for one minute without boiling it.
9. Garnish with the remaining leek rings.

Serving suggestions:

• Combine with beef and salsify.
• Variation tip: use a mix of different vegetables and/or add noodles.
• As a basis for poaching fish, crustaceans, and shellfish.