1. Put a piece of kelp in cold water and soak in a small fire.
2. Cut the leeks into sections and put them in the pot with the muyu flower.
3. Dig a spoonful of miso and pour it into the soup.
4. Stir the eggs evenly, take out the kelp first, and then pour in the egg mixture. Turn off the heat, cover and simmer for 1 minute
5. carry out
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Tips:Miso is salty enough, no need to add salt
