For Dashi
1 kombu (4” x 4” (10 x 10 cm))
5 cups (1200 ml) water for kombu
3 dried shiitake mushrooms
1 cup (240 ml) water for shiitake

For the soup
7 oz. (200 g) firm tofu
½ package konnyaku (130 g, 4.6 oz.)
2 inch daikon (200 g, 7 oz.)
1 carrot (100 g, 3.5 oz.)
3 satoimo (taro roots)
½ gobo (burdock root) (100 g, 3.5 oz.)
2 scallions/green onions
Shichimi Togarashi (optional)
Sansho Pepper (optional)

Seasonings
1 Tbsp. sesame oil
3 Tbsp. sake
½ tsp. salt
2 Tbsp. soy sauce