Peel and wash the carrot and daikon, then cut them into chunks. Slice the tofu into thin pieces and fry until golden. Clean all the mushrooms.

In a pot, add the vegetables and 8 1/2 cups water (2 liters), and simmer. In a pan, sauté chopped green onion (white part) in oil until fragrant, then add the mushrooms and tofu. Stir-fry with vegetarian seasoning, soy sauce, a pinch of MSG, and pepper. After simmering the vegetables for about 20 minutes on low heat, add the stir-fried mixture to the pot. Add a small piece of rock sugar and a pinch of salt, then adjust the seasoning to taste.