1 cup cooked bamboo, cut into chunks
¼ brick medium-firm tofu, cut into cubes
1 white part of leek, cut into bite-sized pieces
½ package enoki mushrooms cut in half
½ tablespoon soy sauce
1 teaspoon dashi
1. Bring two cups of water to a boil, and add the dashi.
2. Add the bamboo, leeks, and mushrooms to the broth, and bring to a simmer for 2 minutes. Skim any bubbles or residue off the top.
3. Add the tofu, and once the tofu floats to the surface while the broth is boiling, add the soy sauce. Serve.