1. Slice tofu into 1 mm thick squares 1" thick.
2. Slice leeks horizontally as thin as possible.
3. Shred cabbage into inch sized pieces.
4. Heat one cup dashi.
5. Place cabbage, tofu, leeks in a deep soup vessel.
6. Pour hot dashi over them.
7. Cover and keep aside.
8. Heat one more cup dashi.
9. Add to miso paste, mix together with fork or whisk till well blended.
10. Strain if required.
11. Keep aside, put remaining dashi to heat.
12. Bring to a boil, take off fire.
13. Add in miso mixture, stir well.
14. Pour very hot dashi mixture over marinating vegetables.
15. Serve fresh and piping hot.
16. Accompany with salt and pepper if necessary.

Making time: 20 minutes
Makes: 5 servings
Shelflife: Best fresh