Prepare the kneaded handmade mashi dough and wash the required leafy vegetables.
Clean the mushrooms, enoki mushrooms, and chop tomatoes and scallions. Stir-fry tomatoes and scallions until red oil emerges, then add salt and thirteen-spice powder. Drizzle in a small amount of light soy sauce, incorporate the chopped leek segments, and cook until done. Transfer the mixture to a bowl.
Pour an appropriate amount of water into the pot, add the cut vermicelli segments and the cleaned mushrooms. Bring to a boil and cook until the vermicelli turns translucent. Add the prepared mashi and simmer for two to three boils.
Add the leafy vegetables, pour in the stir-fried tomato and leek mixture, and mix evenly. Finally, sprinkle with a small amount of chicken bouillon for seasoning.