Japanese cuisine, Japanese food recipes.

First:
Drain tofu (bean curd) and then cut into a size easy to eat.

Trim the hard tip of shimeji mushroom stem. Separate into small clusters.

Cut cabbage into rough strips.

Second:
Place dashi stock (basic stock) in pot and heat over medium flame. When it comes to boil, add shimeji mushroom and cabbage. When it boils again, add tofu. Soften miso (soy bean paste) with some soup and add to the pot.

Add white sesame paste and garnish with finely chopped leek. Remove from heat and transfer to cups.

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