Japanese Vegetable Soup (Kenchinjiru)

Ingredients

• 120g firm tofu
• 60g konjac
• 100g daikon (cut into quarters and slice thinly)
• 50g carrot (cut into half and slice thinly)
• 1 small potato (cut into halves and slice into 4mm thick)
• 1-2 baby taro (cut into 5mm thick discs)
• 1 tbsp sesame oil
• 5g kombu
• 3 dried shiitake mushrooms
• 650ml water
• 100ml water to soak mushrooms
• ½ tbsp sesame oil
• 2 tbsp sake
• ½ tsp salt
• 1 tbsp light soy sauce
• 1 stalk spring onion (chop thinly)
• Shichimi togarashi