Coconut macchiato with tofu and miso

250g tofu
2 leeks
750ml dashi
80g miso
1 shallot
1 teaspoon chilli sauce
200ml coconut milk

Cut tofu into 2cm cubes. Slice leeks into thin slices.

Warm dashi in a saucepan, but do not boil. Pass miso through a sieve into the dashi and mix. Do not boil. Add tofu and leeks to the soup and warm for 1 minute.

Slice shallot and cook a little in chili sauce. Add 150ml coconut milk and then beat with a mixer.

Pour miso soup into glasses, followed by the coconut cream. Beat the remaining coocnut milk and add to the top of the soup.