The night before your fast, soak the dried tree ear mushrooms in a bowl of water to reconstitute.

On that same night, rinse the sliced shiitake mushrooms, then put them in a pot filled with 3L of water, then cover with a lid.

In the morning, rinse the ● vegetable ingredients, chop into bite-sized pieces, then add the to the pot with the rice, and bring to a boil on high heat.

Add the ★ ingredients: salt, dashida, gochujang, and red chili pepper powder to the pot, stir until they dissolve, then cover with the lid.

When the pot comes to a boil, reduce to low heat and simmer for 15 minutes.

While the soup is simmering, put the egg in a bowl with 1 tablespoon of water, and vigorously whisk.

Turn off the heat, and with the bowl of whisked egg in one hand, and a ladle in the other, slowly pour the egg into the pot from a distance, then rapidly stir the pot with the ladle.

After adding the egg, transfer the soup to a bowl, drizzle in a small amount of sesame oil, then serve while piping hot.

Note 1: The color of Korean red chili pepper powder is very bright, but it is not spicy. I use 1 tablespoon.

Note 2: It's handy if you keep a stock of sliced carrots in the freezer, and add them to the pot as you need them.

Note 3: Since I didn't have cabbage, I used a bit of frozen Japanese leeks instead.

Note 4: If you can do without adding rice, go for it.

Note 5: It may be hard the first time, but try reducing the amount of salt a little at a time. You should aim to use less than 5 g of salt per day.