Preparation time: 20 minutes
Persons: 4 

Ingredients
- 1 liter of water
- 2 bags of dashi powder*
- 3 tablespoons of miso paste*
- 1 pack of soft tofu*
- 1 leek
- 1 pack of white shimeji
- 1 tablespoon of potato starch*
- 3 tablespoons of  water

Gyoza's
- 1 package of gyoza's*
- 100 ml of water
*Available at Oriental Webshop 

Directions
1. Cut the leek in thin strips and the tofu in small cubes. Cut the bottom of the shimeji off and seperate it. 

2. Cook 1 liter of water. Add the dashi powder and the miso paste. Stir well untill everything is dissolved. Cook the bouillon again. Add the leek and let it simmer untill the leek is softened. Then add the tofu. 

3. Mix 1 tablespoon of potato starch with 3 tablespoons of water in a bowl. Pour the potato starch in the bouillon while you keep stirring untill the bouillon is thickened.

4. Gyoza's | Put a pinch of oil in a pan and cook it for 1 minute, then add some water. Cover the pan with a lid and let it cook. If the water is almost evaporated, you remove the lid from the pan. Turn up the heat and let it cook for 1 more minute untill the bottom is crispy.  

5. Share the soup in 4 bowls and serve it with gyoza's. 

6. Enjoy your meal!