Shave the burdock root into thin strips, cut the carrot into half-moons, slice the daikon into quarter-rounds, and cut the konnyaku into thirds lengthwise, then slice thinly.

Heat the sesame oil in a pot, add the prepared vegetables, and sauté. Once coated with oil, add the dashi broth, sake, and soy sauce. Bring to a boil, then reduce to low heat and simmer until the vegetables are tender.

Crumble the tofu into the pot. Once the tofu is heated through, add the ginger and season with salt. Serve in bowls and sprinkle with green onion to finish!

This soup is also delicious with udon noodles added.

See also: 'Daikon Simmered with Shrimp Sauce' (Recipe ID: 19057408)

See also: 'Sweet and Savory Chicken & Burdock Rice' (Recipe ID: 18614058)

Featured on 'Oishii Kenko': https://kenko.cookpad.com/recipes/8912