300g lotus root - remove skin and sliced into rings 1 small leek - sliced 200g dried black mushrooms - soaked to soften and sliced 1 piece white tofu - cubed into medium size pieces Spring onions for garnishing
For the soup base 1/2 liter water 2 tbsp dashi powder 2 tbsp mirin 3 tbsp sake 1 tsp sugar Salt and white pepper for taste (Note: If for whatever reason you feel like omitting dashi, mirin and sake, use vegetable stock)
Simmer lotus root with water till soft.
Add the rest of the ingredients except tofu and leeks.
Stir all in and when soup is heated through, add tofu and leeks.
Stir again and just after 2-3 mins, remove from heat.