Instructions: Heat wok or skillet and coat with both types of oil. Add garlic, leeks, and chilies, stir fry over high heat for 15 seconds. Reduce heat to medium, add shitake, and saute for 1 minute. Add dashi and next five ingrdients, bring to boil, and cook for 30 seconds. Add tofu and return to boil. Stir in dissolved cornstarch and simmer until thick. Serve hot, garnished with the greens.

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