Miso Soup with Tofu and Sesame (encore)

1. Roast the sesame seeds, and grind them into a paste using a and pestle and a suribachi bowl.

2. Warm the dashi stock in a pan.
Before it comes to a boil, add the tofu breaking it into bite-size pieces with your hands.

3. The add the miso little by little, and completely dissolve it in the dashi stock.
Pour a little bit of the soup into the suribachi to dissolve the sesame paste, and add the paste to the miso soup.
Turn off the heat before it comes to a boil.

4. Chop the sansho leaves, and sprinkle them on top of the miso soup.