Cut the daikon radish, carrot into quarter-round slices. Cut the potatoes into bite-sized pieces.

Cut the salmon into bite-sized pieces, and blanch in boiling water. Separate the enoki mushrooms. Cut the Chinese cabbage into pieces, and cut the Japanese leek diagonally.

Add the hard part of the Chinese cabbage from Step 1 and dashi stock into a pot.

When the harder core of the cabbage from Step 3 becomes soft, add the remaining Chinese cabbage from Step 2, and simmer.

When the cabbage from Step 4 starts to become soft and wilted, dissolve in the miso, and add the "A" ingredients, then adjust the flavour.

When the Chinese cabbage has become quite soft and the soup thick, turn off the heat, and you're done.