Okinawa Miso Soup

Preparation: Wash vegetables. Cut leek into thicker rings and carrot into fine strips. Cut tofu into cubes.

Bring 500 ml water to a boil in a pot and add dashi granules. Stir well. Blanch the vegetables one by one in the broth: shiitake for 10 minutes, carrots, leek, edamame, and wakame for 3 minutes each. Cook enoki mushrooms for only 1 minute (or serve raw).

Strain the broth and remove from heat. Stir in miso until completely dissolved (do not boil miso, as nutrients will be lost).