Cube the tofu into 2 cm and drain the water. Shred the imitation crab as much as possible.
Cut off the stems off of the enoki mushrooms, and cut the mushrooms into about the same size as the imitation crab. Defrost the edamame, and remove from the pods.
Add the combined flavoring ingredients to a pot, bring to a boil over medium heat, and then add the tofu, enoki mushrooms, imitation crab, and edamame in that order. Boil for a minute.
Once the flavors of the imitation crab seep out, add the water-dissolved katakuriko a bit at a time. Turn off the heat once it thickens, and serve in bowls.
Story Behind this Recipe
Crab is expensive, so I made tofu with imitation crab.
Make sure to absorb the extra water from the tofu with a paper towel so that the flavor doesn't dilute. Cut the enoki mushrooms in lengths to match the shredded crab. This time I used Horikawa's "Alaskan Salad" crabsticks, and Fuji Food's "Chicken bouillon broth soup."