500 ml (16.9 ounces) water
15 g (.53 ounces) konbu (dried sea kelp) for dashi (broth)
2-3 teaspoons soy sauce
2-3 teaspoons mirin (sweet rice wine for cooking)
sprinkle of salt and pepper
120 g (4.2 ounces) Daikon radish
100 g (3.5 ounces) Carrot
2-3 Shitake mushrooms
Mitsuba stems (May subsititue daikon root)
Prepare the soup base by heating the konbu and water slowly in a pot over medium heat to bring out its full flavor. Just before the water boils, take out the konbu. Add the
soy sauce, mirin, salt and pepper for seasoning. Seasoning is only minimally necessary as the vegetables provide most of the flavoring.
Cut both the daikon and carrot (each approximately 20 cm/7.9 inches in length) into fine shreds (sengiri). (It is important to use a device that will cut the shreds evenly. This affects the taste in the bowl by making
consistency more slippery when eating, as well as aesthetically pleasing.)
Cut the shiitake into shreds as well and add to the soup early on to increase the depth of the flavor.
Separate the mitsuba leaves from the stems and cut into 5 cm/2-inch lengths. When the soup has come to a boil, add the shreds of daikon, carrot and mitsuba stems. Stir and turn
off the stove before it returns to a boiling point. It is important to not over boil at this stage. It is essential that the vegetables remain somewhat crisp.