Clean and wash the white cabbage, carrots and spring onions and cut into fine strips. Separate the mushrooms, cut in half and remove the roots. Bring the dashi to the boil, season with salt and rice wine. Let the white cabbage, spring onions and carrots simmer in the soup over medium heat for a few minutes.
Season the vegetable soup again and stir in the enoki mushrooms. Let it steep briefly and serve. If you like, cut the chili pepper into fine rings and sprinkle over the soup.
