1. Wash leeks and chop white and light green parts. 2. Melt butter in a stock pot or dutch over over medium high heat. 3. Add oil and swirl together with butter. 4. Add leeks and sautee, stirring, until they just start to brown Add water, 4 tbsp miso paste, and (optional) mirin. 5. Add 1/2 lb gorgonzola to soup. 6. Bring to a boil, stirring occasionally until gorgonzola is melted. 7. You may wish to skim out the blue veins when they rise to the surface if you don't like how they look, but it's not necessary. 8. If you would like more cheesiness in the flavor, add the rest of the gorgonzola. 9. If you would like more miso flavor, add the last tbsp of miso. 10. Optional: chop and add the tofu in chunks. 11. You may use an immersion blender to pureee the whole soup with the tofu for a silky texture, if you wish. 12. Bring boil to a boil and serve. 13. You can garnish with chopped chives or with little floating toast points if you wish. ---------------------------------------------------------------------------
Nutrition
Ingredients
