Okuzukake (Thickened Vegetable and Umen Soup)

Soak the dried shiitake in part of the measured broth water until soft.

Squeeze gently, remove the stems, and slice thinly. Strain the soaking liquid finely and add fresh water to make 800 ml.

Break the umen noodles in half, boil according to the package timing, and drain.

Blanch the shirataki and cut into 5 cm lengths. Soak the wheat gluten pieces in water and squeeze dry.

Cut the taro, carrot, and burdock into evenly thick quarter-rounds and divide each cowpea pod into three.

Dice the tofu and fried tofu into 1.5 cm pieces, and cut the mitsuba into 2 cm lengths.

Put the shiitake broth, taro, carrot, burdock, cowpea pods, and sliced mushrooms in a pot over medium heat.

Once boiling, skim and cook for 12 to 15 minutes, until the vegetables are tender.

Add the fried tofu, fresh tofu, shirataki, and wheat gluten pieces.

Season with soy sauce and salt slightly more strongly than a clear soup, then simmer gently for 5 minutes without breaking the tofu.

Mix the potato starch and slurry water until smooth.

Add the umen to the pot, return to a gentle simmer, and drizzle in the slurry while stirring. Cook for 1 minute, until the broth lightly coats a spoon.

Turn off the heat as soon as the broth thickens.

Divide noodles, solids, and broth evenly among four bowls and top each with the 2 cm mitsuba pieces.