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 soup. Shiitake mushrooms for 10 minutes, carrot for 3 minutes, leek for 3 minutes, edamame for 3 minutes, dried wakame seaweed for 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, respecting the cooking times, then let them cook together for a little longer at the end.

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