Okinawa Miso Soup

Wash the vegetables. Cut the leek into thicker slices and the carrot into strips. Cut the tofu into cubes.

Bring 500 ml of water to a boil in a pot and add the dashi seasoning. Stir and blanch the vegetables in the resulting broth. Shiitake mushrooms for 10 minutes, carrot 3 minutes, leek 3 minutes, edamame 3 minutes, dried wakame seaweed 3 minutes. Enoki mushrooms for 1 minute or they can be left uncooked. You can blanch each vegetable separately or add them gradually to the soup according to the cooking times, then leave them for a bit at the end to cook together.

Then strain the broth and remove it from the heat. Add the miso paste and stir well, without boiling further.