Flounder soup pasta

Cut two pieces of kelp about 10cm long and place them in a pot with water to soak for 10 to 15 minutes

Once the kelp stock has been extracted from [1], heat it up and bring out the umami flavor. Add salt

Cut the Chinese cabbage, king oyster mushrooms, shiitake mushrooms, and shimeji mushrooms into bite-sized pieces (all about the same size). Chop the white leek into small pieces

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

Skim off the scum and add the soy sauce

Break the raw pasta into thirds with your hands and place in a pot. Add halved cherry tomatoes and flounder meatballs and simmer for a few minutes

Serve in a deep dish and sprinkle with green onions to finish