6ozassorted mushrooms, tear by hand or cut into strips(I use maitake & shimeji mushrooms.)
1/2packageJapanese soft tofu, cut into 1/2 inch squares
1tbspkosher salt
1.5tbspcorn starch, mixed with 1.5 tbsp cold water(slurry)
1tbspginger, peeled and finely shredded
2eagreen onion, chopped
shichimi-togarashi pepper, to garnish
Instructions
In a pot, heat 4 cups of water, soy sauce, mirin, and kombu seaweed. Right before it comes to boil, remove the kombu and discard.
Add daikon radishes and simmer. Once daikon radishes are cooked through, add mushrooms and tofu. Season with kosher salt.
Bring the pot to a boil. Pour the slurry in the pot and bring to a boil again to thicken the liquid. Turn off the heat and add ginger. Serve it immediately with green onion and shichimi-togarashi pepper.