Vegan Japanese Mushroom Soup

• 4 cups Water
• 4 teaspoons Soy Sauce
• 1 Tablespoon Mirin
• 1 piece (1x2 Inch Piece) Kombu Seaweed (Dried Kelp)
• 4 ounces, weight Daikon Radish, Cut Into 2 Inch Strips
• 6 ounces, weight Assorted Mushrooms, Tear By Hand Or Cut Into Strips (I Use Maitake And Shimeji Mushrooms.)
• 1/2 packages Japanese Soft Tofu, Cut Into 1/2 Inch Squares
• 1 Tablespoon Kosher Salt
• 1-1/2 Tablespoon Corn Starch, Mixed With 1 1/2 Tablespoons Cold Water (Slurry)
• 1 Tablespoon Ginger, Peeled And Finely Shredded
• 2 whole Green Onion, Chopped
• Shichimi-Togarashi Pepper, For Garnish

1. In a pot, heat water, soy sauce, mirin, and kombu seaweed. Right before it comes to boil, remove the kombu and discard.
2. Add daikon radish and simmer. Once daikon radish is cooked through, add mushrooms and tofu. Season with kosher salt.
3. Bring to a boil. Pour slurry in the pot and bring to a boil again to thicken the liquid. Turn off the heat and add ginger. Serve it immediately with green onion and shichimi-togarashi pepper.

water, soy sauce, mirin, mushrooms, kosher salt, corn starch, ginger, green onion, pepper

Taken from tastykitchen.com/recipes/soups/vegan-japanese-mushroom-soup/ (may not work)