Wash and soak dried shiitake mushrooms in water until softened. Squeeze out excess water, remove stems, and dice into 7mm cubes. Soak freeze-dried tofu in water until softened, squeeze out excess water, and dice into 7mm cubes. Pat aburaage dry with paper towels and dice into 7mm cubes. Dice konnyaku into 7mm cubes and boil for 3 minutes to remove bitterness, then drain.

Dice daikon radish and carrot into 7mm cubes. Cut burdock root into 7mm slices after halving lengthwise and soaking in water to remove bitterness. Wash and slice sansai into 7mm pieces.

Strain the shiitake soaking liquid and add water to make 1000cc.

Combine the strained liquid, dashi, and all prepared ingredients except soybeans and miso in a pot. Heat over medium heat, skim off foam, then reduce to low heat and simmer covered for 15–20 minutes until vegetables are tender.