Slice the myoga thinly lengthwise. Trim the enoki mushrooms and cut them in half, separating them.

Cut the aburaage in half horizontally, then slice into 1cm wide strips.

Heat water and dashi powder in a pot over medium heat. Once boiling, add aburaage and enoki mushrooms, then simmer on low heat for about 2 minutes.

Dissolve miso paste into the soup, then add the sliced myoga and stir briefly.