Flatfish soup pasta

Cut two kombu pieces into about 10cm, place them in a pot with water, and let them sit for about 10 to 15 minutes.

When kelp stock comes out from [1], heat it over the heat and simmer its delicious flavor. Add salt to it.

Cut the Chinese cabbage, eringigi, shiitake mushrooms, and shiitake mushrooms into pieces of bite-sized pieces. (All to be about the same size.) Cut the white onions into small pieces.

Remove the kelp from the pot, add the cut [3] and simmer over low heat.

Remove any slurping and add soy sauce.

Fold the pasta raw in three parts with your hands and place in a pot, add the cherry tomatoes cut in half and flatfish, and simmer for a few minutes.

Place on a deep plate and sprinkle with assatsuki to finish.