Ingredients (4 servings)
|1/2 cotton tofu bean curd|
|8cm burdock root|
|4cm long white radish|
|1/3 devil’s tongue jelly (konnyaku )|
|1/2 deep-fried tofu (abura-age )|
|1/2 pack shimeji mushrooms|
|4 banno-negi chives|
|1/2 tbsp vegetable oil|
|1/2 tbsp sesame oil|
|2tsp light-colored soy sauce|
|mixed hot spices (shichimi togarashi )|
|4 cup water|
|2tsp dashi powder|
１ Cut tofu 1cm wide, 5cm long rectangles. Drain in sieve. Peel carrot and radish. Cut them into rectangles, the same sized pieace as tofu. Slice burdock root diagonally and soak in cold water to prevent discoloring. Cut konnyaku into rectangles, and parboil in boiling water quickly. Pour boiling water over deep-fried tofu to remove excess oil and cut into rectangles. Divide mushrooms into small parts. Cut chives finely.
２ Place oil in a pot and fry carrot, burdock, radish, konnyaku and mushrooms. When they are all fried adequately, add tofu and stock. Bring to boil over a high heat. Skim off the foam when the stock begins to boil, and simmer until the ingredients become tender.
３ Add soy sauce and salt. Turn off heat. Ladle into individual bowls. Sprinkle chives over the soup. Sprinkle “shichimi-togarashi” if available.