A Japanese vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 45 min

Organic sourcing

Carrots, potatoes, and daikon are root vegetables that generally have less pesticide residue, but buying them organic may support soil health and sustainability. Tofu and soy sauce have minimal pesticide residue in processed form.

Ingredients

• 1 block firm tofu
• 1 tbsp sesame oil
• 1 medium carrot
• 1 medium daikon radish
• 2 shiitake mushrooms
• 1 medium potato
• 2 tbsp soy sauce
• 4 cups dashi (from kombu and dried shiitake, ideally homemade)
• 2 tbsp mirin
• 1 tsp salt
• 2 stalks green onions
• 1 sheet nori

Method

1. Drain the tofu and wrap it in a clean cloth to press out excess moisture. Set aside.
2. Heat sesame oil in a large pot over medium heat. Cut the tofu into small cubes and add it to the pot, cooking until lightly browned.
3. Peel and slice the carrot, daikon, and potato into thin, bite-sized pieces.
4. Add the sliced vegetables and shiitake mushrooms to the pot with the tofu. Sauté briefly.
5. Pour the dashi into the pot with the vegetables and tofu. Bring to a gentle simmer.
6. Stir in the soy sauce, mirin, and salt. Simmer until the vegetables are tender, about 15 minutes.
7. Slice the green onions. Add the green onions to the soup just before serving.
8. Tear the nori into small strips and sprinkle over the soup before serving.

Notes

• Replace daikon with turnips if unavailable.
• Make dashi with dried shavings of kombu and shiitake for a vegan version.
• Serve the soup with steamed rice for a complete meal.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Japanese recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.