Rustic Kenchin Soup

• 2 blocks Tofu (firm)
• 1/4 Daikon radish
• 1 Carrot
• 1 Burdock root
• 1 Japanese leek
• 1 Konnyaku
• 4 to 5 Taro root (optional)
• 3 Mushrooms (I used king oyster mushrooms)
• 80 to 100 ml Soy sauce
• 50 ml Sake
• 1 tbsp Dashi stock granules
• 1000 ml Water
• 2 tbsp Sesame oil

1. Cut the ingredients into bite sizes.
2. If you use taro root, blanch first to remove the slime.
3. Heat sesame oil in a pot.
4. Fry the tofu and break into small pieces.
5. After it's cooked through, add all the ingredients apart from the taro root and Japanese leek.
6. Add water and cook until tender.
7. Add the ingredients, taro root, and Japanese leek into Step 2.
8. The tofu should be fried well enough until all the moisture has evaporated, otherwise your soup will be cloudy like shown in this picture.

blocks, radish, carrot, root, root, mushrooms, soy sauce, sake, granules, water, sesame oil

Taken from cookpad.com/us/recipes/154225-rustic-kenchin-soup (may not work)