About this recipe

Ingredients

• 💧 Dashi (kombu–shiitake for vegan): 1 L (4 cups / 34 fl oz)
• 🥕 Carrot, thin half-moons: 120 g (4.2 oz)
• 🥬 Daikon radish, thin half-moons: 250 g (8.8 oz)
• 🥔 Potato or taro (satoimo), chunks: 200 g (7 oz)
• 🍄 Shiitake mushrooms, sliced: 100 g (3.5 oz)
• 🍘 Konnyaku (konjac), torn pieces (optional): 120 g (4.2 oz)
• 🧅 Leek or onion, sliced: 1 small (80 g / 2.8 oz)
• 🧈 Firm tofu, 2 cm cubes: 250 g (9 oz) soy
• 🛢️ Sesame oil: 1 tbsp (15 ml / 0.5 fl oz) sesame
• 🧂 Soy sauce: 2 tbsp (30 ml / 1 fl oz) glutensoy
• 🍯 Mirin: 1 tbsp (15 ml / 0.5 fl oz)
• 🧂 Salt: a pinch, to taste
• 🌿 Sliced green onions, to finish

Preparation

• 1 Heat sesame oil in a pot. Add carrot, daikon, potato, shiitake, konnyaku, and leek; sauté 2–3 min to coat and lightly sweat.
• 2 Pour in dashi; bring to a gentle boil. Skim, then simmer 12–15 min until vegetables are tender.
• 3 Add tofu, soy sauce, and mirin; simmer 2–3 min more. Adjust salt to taste (keep flavors clean).
• 4 Ladle into bowls and top with sliced green onions. Serve hot.

Timing details

Nutrition

Estimated values per serving.

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