Soak dried shiitake mushrooms in 300ml water until soft. Trim the stems and slice thinly.

Prepare vegetables: slice eggplant into half-moons, carrot into quarter slices, burdock into thin shavings, and green beans into quarters. Cut fried tofu into 1cm strips and konjac into bite-sized pieces.

Boil somen noodles according to package instructions, rinse with cold water, and drain.

In a pot, combine 600ml water, shiitake soaking liquid, seasonings, and prepared vegetables. Cover and simmer on low heat for 6–7 minutes until vegetables are tender. Add green beans and bring to a boil.

Mix potato starch with water to create a slurry. Add to the pot and cook over medium heat until thickened.