Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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

Step 7

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. Once happy with the flavor then serve.

Step 8

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