1. Ingredients: kelp, shimeji mushroom, enoki mushroom, sea prawn, soybean sprouts, tricholoma, seasoning: miso, salt each
2. Soak the dried kelp in water, pour some clean water into the pot and boil the kelp, remove the dried water and set aside.
3. Go to the roots of enoki mushrooms, shimeji mushrooms, soybean sprouts, and tricholoma, and wash off the roots; cut the kelp into long strips with a knife; remove the prawns from the shell and back with a knife.
4. Add enoki mushrooms, shimeji mushrooms, mushrooms, and soybean sprouts in a pot of boiled seaweed, and simmer on low heat.
5. Cook until the ingredients are cooked through, add the shrimps.
6. Put the right amount of miso in a slotted spoon and stir in the soup with chopsticks.
7. Simmer for a while and add some salt to get out of the pot.
