Cut the cabbage, carrot, and potato into bite-sized pieces. Peel the potato and soak it in water to remove excess starch. Trim the shimeji mushrooms and separate them into smaller clusters.

Cut the salmon into bite-sized pieces.

In a pot, combine the soup seasoning ingredients (water, sake, dashi powder) with the potato and carrot. Bring to a boil over medium heat, then add the cabbage, shimeji mushrooms, and salmon. Simmer for 10 minutes.

Reduce to low heat and dissolve the miso into the soup. Cover the pot and cook until all ingredients are tender.