Slice the leek thinly on a diagonal. Cut the mizuna into 4cm pieces. Trim the enoki mushrooms and separate them. Peel the carrot thinly using a peeler, and slice any remaining pieces thinly with a knife. Grate the ginger.

In a pot, combine white dashi, water, and grated ginger. Bring to a boil over medium heat. Add the prepared vegetables and cook for 1–2 minutes over medium heat.