Boil komatsuna in salted water. Drain and rinse under cold running water, then squeeze out excess water. Cut it into 1.5 inches (4cm) long pieces.
Pour boiling water over aburaage to remove excess oil, then lightly drain. Cut into thin strips.
Bring (A) and (2) to a boil in a pot. Add (1) and simmer for few more minutes. Remove from heat and serve on a small bowl.
