Place all the ingredients in a pan and simmer for about one hour, skimming as required, then strain.
- Pluck off the mibuna leaves, blanch, then cut into 1.5 cm long pieces then soak in <A>.
- Add the dashi to the crab soup, mix in the strained kani miso, season with salt and soy sauce, then add the dissolved kuzu to thicken.
- After dipping the cooked noodles into (2) for a second, remove and place into serving dishes. Pour on the mixture from (2), then add the mibuna, crab meat and yuzu.