MISO Soup with NAMEKO Mushroom (Nameko no Miso-shiru)
60g nametake mushroom
1/2 cake bean curd (toufu)
20g spring leek (negi)
3 cup bonito and kelp soup (dashi)
60g miso				nametake
1. Wash the nametake mushroom in colander. 2. Cut the spring leek into thin round slices. 3. Put the bonito and kelp soup in a pan, add the nameko mushroom and bring to a boil. 4. Then add miso and dissolve with ladle. 5. Add the bean curd cut into cube. When the bean curds come up to the surface, add the spring leeks and turn off the heat. Serves 4