Mushroom Dashi - Cooking Like Kate

4 cups dashi broth Store bought or homemade
1 leek cut down the middle, thinly sliced, and thoroughly washed
1 cup shiitake mushrooms dry or fresh (follow instructions on package for dried)
2 garlic cloves minced
1 tbsp ginger minced
1 package firm tofu cubed
1 cup enoki mushrooms ends removed, washed, and lightly separated
fuikake or toasted sesame seeds for garnishing (optional)
1 cup microgreens (daikon, broccoli, or pea) for garnishing (optional)
salt and pepper to taste
1 tbsp toasted sesame oil

In a large pot heat oil over medium heat. Once the oil is heated and shimmering add in the leeks and allow to cook for about 2-3 minutes.
Add in the garlic and ginger and allow to cook for about 1 minute or until fragrant.
Add in the mushrooms, tofu, and broth, bring to a light simmer, and allow to simmer for about 10-15 minutes or until mushrooms are slightly tender. Avoid letting the mixture come to a boil.
Serve and top with microgreens and fuikake.