１Rinse the soybeans and place them on a colander to drain. Cut the burdock root, carrot and lotus root into small chunky pieces, about the size of the soybeans. Steep the shiitake mushrooms in water and cut into 1cm-cubes. Cut the konjak also into 1cm-cubes and boil them.
２Place the kombu between a wet dishcloth to soften it, and cut into 1cm-square pieces.
３Combine the water and all the seasonings except the soy sauce in a pot, and bring to a boil. Add all the ingredients except for the carrot, and bring to a boil again. Skim the scum off the surface, turn the heat down, and simmer for approx. 30 minutes. Add the carrot and soy sauce and continue cooking until the liquid boils down to a small amount.

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