Ingredients:

• 50g white cabbage
• 2 spring onions
• 1 carrot
• 50g enoki mushroom
• 525ml dashi broth
• Salt
• 1 tbsp rice wine
• fresh coriander to taste
• small red chili pepper if desired

And so it goes:

• Clean and wash the white cabbage, carrots and spring onions and cut into fine strips. Separate the mushrooms, cut in half and remove the roots. Bring the dashi to the boil, season with salt and rice wine. Let the white cabbage, spring onions and carrots simmer in the soup over medium heat for a few minutes.
• Season the vegetable soup again and stir in the enoki mushrooms. Let it steep briefly and serve. If you like, cut the chili pepper into fine rings and sprinkle over the soup.