Salt the butterbur, then boil well.
When 1 becomes soft, drain off the water and put it in water to drain off.
Remove the stripes from 2, slice diagonally into thin slices, and boil them with soup stock, white soy sauce, and salt.
Mix tofu, white miso, white ground sesame and white soy sauce with a whisk.
Drain off the water from 3 and mix well with 4.