Rehydrate dried shiitake mushrooms in a bowl with 300ml of water. Squeeze out excess water and remove stems. Rehydrate freeze-dried tofu in a bowl with water, squeeze out excess water, and cut into quarters.

Remove strings from snow peas. Place snow peas in a microwave-safe container with 1 tbsp water, cover loosely, and microwave at 600W for 30 seconds. Rinse under cold water and cut diagonally.

Cut carrot into 1cm thick slices and shape into flowers using a cutter. For lotus root, slice into 8mm thick rounds and shape into flowers. Soak lotus root slices in vinegar water for 5 minutes and drain.

Cut konjac into 5mm thick slices. Make a 3cm slit in the center of each slice and twist one end through the slit to create a knot shape. Boil konjac in water for 3 minutes and drain.

Combine shiitake soaking water and additional water to make 500ml of broth.

In a pot, mix the broth with seasoning ingredients (mirin, sugar, light soy sauce, salt, dashi powder). Add shiitake mushrooms, tofu, carrots, lotus root, and konjac. Heat on medium until boiling, skim off foam, then reduce to low and simmer with a drop lid for 10–15 minutes. Cool to room temperature.