Prepare all vegetables by slicing the onion, carrot, and separating the maitake mushrooms into smaller pieces.

In a pot, heat sesame oil over medium heat and sauté the onion, carrot, and maitake mushrooms until fragrant.

Add water, dashi powder, soy sauce, and salt to the pot. Bring to a boil.

Add vermicelli to the boiling soup and cook for 2-3 minutes until softened.