• Daikon radish1/2 piece
• Carrot1 piece
• Konnyaku (konjac)1 sheet
• Fried tofu (aburage)1/2 sheet
• Dashi stock8 cups
• Sake lees (kasutori)150-200 g
• Green onion (aonegi)generous amount
• ★Light soy sauce1 tbsp or more
• ★Salta pinch
• ★Miso1 tbsp or more
• ★Black pepperto taste

1. 1

   Cut the daikon radish (1/2 piece), carrot (1 piece), and konnyaku (1 sheet) into even-sized rectangular strips (matchstick-like pieces). Cut the fried tofu (1/2 sheet) in the same manner.

2. 2

   Bring the dashi stock (8 cups) to a boil and add the daikon, carrot, and fried tofu. Simmer over medium heat for a while.

3. 3

   Add the konnyaku, then gradually add the ★light soy sauce (1 tbsp or more), ★salt (a pinch), and ★miso (1 tbsp or more), adjusting to taste. Once the soup has a light, well-seasoned broth, dissolve in the sake lees (150-200 g) while stirring.

4. 4

   Check the overall flavor and adjust as needed with ★salt or ★light soy sauce. Top generously with chopped green onion and sprinkle with ★black pepper to taste to finish.

5. 5

   For added depth and richness, you can add pork or salmon to the soup.

Adjust the amount of sake lees to your preference. You can dissolve the sake lees in a small amount of dashi stock in a separate bowl beforehand for smooth incorporation. When adding sake lees directly to the dashi, break it into small pieces for easier dissolving. The flavor becomes mellower the next day and beyond, so refrigerate and enjoy it later for an even better taste.

• Calories130 kcal
• Protein3.5 g
• Fat2.5 g
• Carbs18 g
• Sodium1.6 g