Cut the salmon fillet into bite-sized pieces and set aside.

Peel and dice the avocado into small chunks.

Slice the green onion thinly and cut the konjac into small cubes.

Dissolve the sake lees in 50cc of water until smooth.

In a pot, combine the dashi powder with 350cc of water and bring to a boil.

Add the salmon, konjac, and green onion to the pot and simmer for 5 minutes.

Stir in the dissolved sake lees and miso, mixing well.

Add the avocado chunks and simmer for 2 minutes.