Its a simple miso soup with tofu.
Cut tofu into bite-size pieces.
- Reconstitute fu (dry gluten) in water until soft. Then squeeze out water.
- Rinse aburaage (thin deep-fried sliced tofu) with boiling water to remove excess oil and cut into thin strips.
Place dashi broth in a pot and cook over medium heat. When it comes to a boil, add aburaage and fu. When it reaches a boil again, add tofu. Put miso and soften in the broth to dissolve. Add chopped leeks. Turn off the heat. Pour the soup in a bowl and serve.