Slice tofu into 1 mm thick squares 1-inch thick. Slice leeks horizontally as thinly as possible.
Shred cabbage into inch-sized pieces.
Heat one cup dashi.
Place cabbage, tofu, leeks in a deep soup vessel.
Pour hot dashi over them.
Cover and keep aside.
Heat one more cup dashi.
Add to miso paste, mix together with fork or whisk till well blended.
Strain if required.
Keep aside and place remaining dashi to heat.
Bring to a boil, take off fire.
Add in miso mixture and stir well.
Pour very hot dashi mixture over marinating vegetables.
Serve fresh and piping hot.
It can be had with salt and pepper if necessary.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.