1 cup steamed okara 2 ounces ground chicken or sliced squid (traditional, may omit, or substitute shreds of Ellen's unchicken seitan) 1/3
cup burdock root, shredded OR shredded turnip or rutabaga to substitute 1 leek OR whites of 1 bunch of green onions 4 dried shiitake mushrooms (soak in water for 30 minutes) 1 carrot 1/2 cup soup stock (include the mushroom water after shiitake mushrooms soak) 1 tablespoon sesame oil mirin (rice wine vinegar), soy sauce, sugar to taste
2 T worth of mixed: Soy sauce, Mirin, Kelp Dashi (to taste) Sprinkle of brown sugar (optional) Vegetables (about 1
cup total when cooked): Shiitake,
burdock (a root vegetable), warabi (a Japanese root vegetable), bamboo shoots, sansai (a mountain root vegetable), zenmai (mountain root vegetable).