MISO Soup with Bean Curd 　(Toufu no Miso-shiru)
1 cake bean curd, soft type (kinugoshi doufu)
1 sheet fried bean curd (aburaage)
2 leaves spring leek (negi)
4 tbsp miso
4 cups bonito and kelp soup (dashi)				aburaage
1. Cut the bean curd into bite sized cubic pieces. Cut the fried bean curd into rectangles. Cut the spring leeks into thin round slices. 2. Pour bonito and kelp soup into a pan and bring to a boil over medium heat. Add bean curd and fried bean curd. 3. Add miso gradually into the soup dissoliving on a ladle. Sprinkle the spring leeks and ladle into individual bowls. Serves 4