Noppe-jiru

Rehydrate the dried shiitake mushrooms in 200g of warm water until softened, reserving the soaking liquid. Remove stems and slice the shiitake mushroom caps.

Peel the taro and cut into bite-sized pieces. Blanch the taro in boiling water for 2-3 minutes, then drain and rinse under cold water to remove sliminess.

Peel the daikon radish and carrot, then cut both into rounds or half-moon slices.