Miso Soup

Wash the vegetables. Slice the leek into thicker rounds, and the carrot into strips. Cut the tofu into cubes.

Bring 500 ml of water to a boil in a pot and add dashi seasoning. Stir and blanch the vegetables gradually in the resulting broth. Shiitake mushrooms for 10 minutes, carrots for 3 minutes, leek for 3 minutes, edamame for 3 minutes, dried wakame seaweed for 3 minutes. Enoki mushrooms for 1 minute, or they don't need to be cooked at all. It is possible to blanch each vegetable separately, or gradually add them to the broth after their respective times and cook everything together.

Then strain the broth and remove from heat. Add the miso paste and mix well, do not boil further.