Dice the potato into 1cm cubes and soak in water to remove excess starch. Drain the water. Trim the root of the shimeji mushrooms and separate them by hand.

Heat olive oil in a pot over medium heat. Add the minced pork and cook until the color changes. Add the prepared vegetables and lightly stir-fry. Then, add the soup base ingredients (consomme, salt, pepper, and water) and mix well. Bring to a boil, cover, and simmer on low heat for 5 minutes.