Slice the sweet potato into 1/2-inch rounds and the burdock root into thin diagonal slices. Soak both in water. Trim the base off the shimeji mushrooms and separate them into small clusters.

Cut the daikon into 1/4-inch half-moon slices. Cut the carrot into 1/4-inch half-moon slices. Slice the green onion into 1/2-inch rounds.

Heat the vegetable oil (or sesame oil) in a pot. Add all the cut vegetables except the green onion (from steps 2 and 3) and sauté over medium heat until lightly cooked.

Add Seasoning A to the pot and simmer over low heat. Skim off any foam or scum as it cooks.

Add the miso and sugar from Seasoning B, adjust the amount of miso to taste, and bring to a gentle boil. Once heated through, it's ready. Taste and adjust seasoning as needed.

Variation 1: Top with cheese and broil for a 'kenchin gratin soup' style dish.

Variation 2: Add udon noodles and simmer for a 'kenchin udon' style soup. It's also delicious with soba noodles.

This is the tomato purée used in this recipe.

On October 10, 2011, this recipe won the 'MUTTI Award' in the Mutti Original Recipe Contest! Thank you!

On November 11, 2013, this recipe was featured in the 'Healthy Recipes: High Blood Pressure Recipes' collection! Thank you so much!