Cut the daikon and carrot into thin rectangular slices. Remove excess oil from the fried tofu by blanching, then slice it into thin rectangles as well.

Shave the burdock root into thin pieces (sasagaki style), soak in water, and change the water 2-3 times to remove bitterness.

Cut the taro into half-moon slices. Sprinkle with a little salt (not listed in ingredients), rub by hand, then rinse with water. Change the water 2-3 times while rinsing.

Cut the chicken into bite-sized pieces.

In a separate pot, bring water to a boil. If using packaged boiled udon noodles, just heat them through. Once boiling, add the udon noodles and heat for 10-15 seconds, then drain in a colander.