Cut the daikon radish into 2-3 cm thick slices, peel, and make cross cuts on both sides. Boil until tender, then drain.

Cut hanpen, chikuwa bu, and grilled chikuwa diagonally into halves.

Score both sides of the konnyaku, cut in half, then diagonally into triangles. Boil in water for 3 minutes and drain.

Cut mochi in half. Prepare aburaage by removing excess oil with paper towels, cut in half lengthwise, and open into pockets. Stuff mochi inside and seal with toothpicks.

Add soup base ingredients to a pot and bring to a boil. Add daikon, konnyaku, and boiled eggs, cover, and simmer on low heat for 20 minutes.