Tofu and Sesame Miso Soup
First:
Drain tofu and cut into bite-size pieces.
Lightly rinse aburaage (thin deep-fried sliced tofu) with boiling water to remove excess oil. Cut in half lengthwise, then crosswise into thin strips.
Cut off the root from spinach and wash thoroughly. Shake off water and cut roughly into 3cm(1.2 inch) lengths.
Second:Place dashi broth in a pot and heat. When it comes to the boil, add tofu and aburaage.
When it reaches a boil again, add miso and sesami paste. Soften it in the broth to disssolve. Then add spinach and chopped leeks.
Turn off the heat when spinach is soft. Pour the soup in a bowl and serve.