Kyanokko-jiru (Akita Vegetable and Bean Soup)

Rinse 80g dried kidney beans and soak in water for 8 hours.

Cover with fresh water, bring to a boil, reduce to low, and cook for 45 to 60 minutes until tender inside but still intact, then drain.

Put 10g kombu, 15g cleaned dried sardines, and 6L water in a large pot for 30 minutes.

Heat over medium, remove kombu just before boiling, simmer 5 minutes, add 15g bonito flakes, rest 2 minutes, and strain finely.

Dice 1kg daikon into 8mm cubes, boil separately for 15 minutes, and drain.

Cut 400g sweet potato and 1kg potatoes into 1.5cm cubes and rinse in cold water. Dice 500g mountain yam and 200g carrot into 8mm pieces.

Cut 150g butterbur, 150g prepared bracken, 200g bamboo shoot, 200g grilled tofu, 4 aburaage sheets, 5 shiitake, and 150g rehydrated zenmai into 8mm to 1cm pieces. Separate 100g lily bulb into scales and drain 200g candied chestnuts.

Combine 500g green soybean flour, 100g glutinous rice flour, and 3g yaki-zunda salt.

Add lukewarm water gradually to form a firm cohesive dough. Shape 30 flat ovals and cook on a dry pan or grill for about 4 minutes per side until cooked through.

Pour the strained stock into a large pot and add carrot, mountain yam, potatoes, butterbur, bracken, bamboo shoot, grilled tofu, aburaage, shiitake, and zenmai. Bring to a boil, skim, and simmer over medium-low for 25 minutes until the potatoes are nearly tender.

Add the cooked daikon, sweet potato, kidney beans, and candied chestnuts and simmer 12 minutes.

Dissolve 180g miso in some hot broth, stir it back in, and season with 3g soup salt. Add lily bulb and grilled yaki-zunda and simmer gently for 5 minutes.

Serve the portion needed while piping hot.

Divide leftovers among shallow containers, refrigerate within 2 hours, and use within 3 days. When reheating, stir and bring the entire portion to a vigorous boil for at least 1 minute.