Finely chop the horse mackerel into minced form.

Cut the daikon and carrot into stick shapes.

Mix the minced horse mackerel with the tsukune seasoning ingredients in a bowl.

In a pot, combine dashi powder, water, daikon, and carrot. Heat over medium heat until boiling, then cover and simmer on low heat until vegetables are tender.

Shape the tsukune mixture into bite-sized pieces and drop them into the pot. Cook for about 5 minutes until the tsukune is cooked through. Turn off the heat and dissolve the miso paste into the soup.