Prep the burdock root: Scrub off any dirt with a brush or scrape the skin roughly with the back of a knife. Leaving a little skin on adds flavor, but you can peel it completely if you prefer.

Slice the burdock root thinly on a diagonal and soak in water. When the water turns brown from the bitterness, change the water and soak again.

Prep the taro: Cut off the top and bottom, peel the sides vertically, slice into rounds, and rinse lightly with water.

Prep the daikon: Peel off about 1/4 inch (5mm) of the skin, as it's fibrous, then cut into quarter-round slices. Cut the daikon lengthwise into quarters, then slice thinly.

Peel the carrot and cut into quarter-round slices. If using dried shiitake, rehydrate in water or hot water with a pinch of sugar, then slice thinly. Slice the konnyaku thinly. Cut the tofu into cubes.

Microwave the taro, burdock, daikon, and carrot together at 600W for 3 minutes, then drain any excess water. Heat a little sesame oil in a pot and lightly sauté all the ingredients except the tofu.

Add the seasonings, cover, and bring to a boil. Once boiling, simmer over medium-high heat for 5 minutes. Add the tofu at the end and heat through before serving.