Peel the taro and cut into 1/2-inch (about 1 cm) pieces. Sprinkle with a pinch of salt and rub to remove the sliminess, then rinse and drain.

Peel the daikon and carrot, then cut into thin half-moon slices about 1/4 inch (5–6 mm) thick. Cut the napa cabbage into pieces about 1 1/2 inches (4 cm) wide.

Tear the konnyaku into bite-sized pieces.

Cut the aburaage in half, then slice into strips about 1/4 inch (5 mm) wide.

Heat some vegetable oil in a pot. Add the daikon, carrot, and taro, and sauté briefly.

Add 4 1/4 cups water (1000 ml), 1 tablespoon dashi, and 2 tablespoons soy sauce to the pot. Simmer the vegetables (this helps prevent the taro from becoming slimy).

Once the vegetables are tender, add 2 cups water (500 ml), the aburaage, konnyaku, and napa cabbage.

When the napa cabbage is cooked through, add about 1 ladleful of miso and 2 tablespoons soy sauce. Once the miso is dissolved, break the tofu into large chunks by hand and add to the pot.

When the tofu is heated through, the soup is ready to serve.