Seasoning: 2 tablespoon sake, 2 bags Vegeta Soup Mix, 1.8 liters water, 1 teaspoon salt (or ten twists of the World Salt mill), 1 tablespoon sesame oil, a little pepper.

2) Heat some sesame oil in a pot and throw in the ginger and garlic. Fry till a nice fragrance is coming off, then add the carrot, daikon radish, and the cloud ear mushrooms and fry.

3) When everything in 2) is nicely mixed and oily, add the sake and mix, add the water and Vegeta Soup Mix and boil for 7 or 8 minutes.

4) Add the cabbage and turnip leaves and the harusame noodles to 3) and simmer for a further 5 to 6 minutes.

5. When the daikon radish and carrot are soft, add salt and pepper to your taste.