1Prepare dashi: Gently wipe the Kombu with a damp cloth. Place the Kombu and 1500g Water in a large pot. Heat slowly over medium-low heat until just before boiling. Remove the Kombu. Bring the Water to a boil, add the Katsuobushi, turn off the heat, and let steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.
3Prepare vegetables: Peel the Daikon radish and Carrots, then slice them into 1cm thick rounds or half-moons. Core the Napa cabbage and cut it into 5cm pieces. Remove the stems from the Shiitake mushrooms. Cut the Firm tofu into 2cm cubes. Slice the Scallions diagonally into 3cm lengths.
