Kenchin Soup

• 1 one block Tofu (drain)
• 3 large taro root (peeled and halve)
• 1/2 Carrot
• 1/2 Burdock root
• 1/2 Konnyaku
• 1 Scallions
• 2 tsp Soy sauce
• 1 tbsp Sake
• 1 tsp Salt
• 2 tbsp Sesame oil
• 1 Vinegar (for burdock)

1. Soak the burdock in vinegar water for about 5 minutes and drain.
2. In a pot, heat some oil and add the burdock and carrots and cook for a few minutes.
3. Then add the taro and konnyaku.
4. I also added Maitake mushrooms Cook for a short while.
5. Add the tofu and lightly smash with a spatula.
6. Cook another few minutes.
7. Add the dashi and bring to a boil.
8. Skim off the scums and cook until the vegetables are soft.
9. Adjust the seasoning with *A* .
10. Add the sesame oil.
11. Add the sliced scallions and bring to a boil and done.
12. Try it with shichimi spice.

taro root, carrot, burdock root, scallions, soy sauce, sake, salt, sesame oil, vinegar

Taken from cookpad.com/us/recipes/156499-kenchin-soup (may not work)