１Remove the hard tips from the shimeji mushrooms and separate them into smaller bunches. Remove the bottom part, consisting of the root, from the enoki mushrooms. Soak the nameko mushrooms in boiling water briefly. Remove the stems from the shiitake mushrooms and cut the caps into 2-3cm wide strips. Remove the hard tips from the maitake mushrooms and tear them into bite-sized pieces. Cut the carrot into thin sticks, and the stone parsley into 3-4cm pieces.

２Heat the stock in an earthen pot, then season with the seasonings. Add the ingredients. Remove the ingredients separately as they become cooked and put them into individual bowls. Sprinkle with sudachi or kabosu, according to taste.

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