(For all ingredients, please use organic versions if available)
¼ Japanese radish
½ carrot
½ burdock root
½ green onion
3 taros
½ firm tofu
½ konjac jelly
4 dried shiitake mushrooms for broth
One 10 centimeter square of kelp for broth
1 liter water
1 slice of deep-fried tofu
3 large tablespoons soy sauce
1 teaspoon sesame oil
Mixture of red cayenne pepper and other spices to sprinkle over food