Peel the nagaimo, cut it in half lengthwise, and slice into 1cm thick half-moons.

Pat the aburaage with a paper towel to remove excess oil. Cut it in half and then into 1cm wide strips.

In a pot, combine aburaage, dashi powder, and water. Heat over medium heat until it comes to a boil, then simmer on low heat for 2 minutes.

Turn off the heat, dissolve the miso paste into the soup, and add the nagaimo slices.