Mix water and salt to create saltwater. Gradually add saltwater to flour in a bowl, mixing until dough forms. Knead until soft and elastic, cover with plastic wrap, and let rest at room temperature for 1 hour.

Prepare vegetables: slice carrot into half-moon shapes, tear maitake mushrooms into bite-sized pieces, thinly slice leek diagonally, and shave burdock root into thin slices. Soak burdock in water and drain.

Slice oil-fried gluten into 1cm thick pieces.

Add soup base ingredients to a pot and bring to a boil over medium heat. Add prepared vegetables and oil-fried gluten, cover, and simmer on low heat for 8 minutes until vegetables soften.