My Mom's Kenchin Soup (with fragrant sesame oil)

• 200 grams Chicken
• 20 cm Daikon (white radish)
• 1/3 Burdock root
• 3 Taro root
• 1 Carrot
• 4 Dried shiitake mushrooms
• 1/2 Konnyaku
• 1 slice Aburaage
• 1/2 block Tofu
• 1 tbsp Sesame oil
• 3 to 4 tablespoons Soy sauce
• 2 tsp Japanese dashi stock powder
• 1000 ml Water

1. Cut the ingredients into bite-sized pieces.
2. (Save the soaked water from reconstituting the dried shiitake.)
3. Stir fry all the chopped ingredients, except tofu, add water (+ water used for softening up the shiitake).
4. When the daikon becomes translucent, add the soy sauce and tofu and bring to a boil.
5. It's ready to serve.

chicken, burdock root, root, carrot, shiitake mushrooms, aburaage, sesame oil, soy sauce, stock powder, water

Taken from cookpad.com/us/recipes/156406-my-moms-kenchin-soup-with-fragrant-sesame-oil (may not work)