| １ |
Tear the sake lees into smaller pieces and soak in just enough stock to cover them. After they become soft, dissolve in the stock. |
| ２ |
Cut the daikon into 7mm-thick, fan-shaped slices. Scrape the skin off the burdock root and cut on a slant into 6mm-thick slices and soak in water. |
| ３ |
Tear the devil's tongue into approx. 2cm-cubic pieces, boil for 1 minute and drain. |
| ４ |
Remove the hard bottoms from the shimeji mushrooms and separate into smaller bunches. |
| ５ |
Cut the chives into thing rings. |
| ６ |
Combine the stock, daikon, burdock root and devil's tongue in a pan, heat over medium heat and bring to a boil. Skim the scum off the surface and turn down the heat. Add the shimeji mushrooms and continue cooking until the ingredients become tender. |
| ７ |
Place the sake lees and miso in a strainer, and dip it in 6. Stir the sake lees and miso until they dissolve. |
| ８ |
Serve the soup in individual bowls and sprinkle the chives over it. |
