Cut the ingredients into bite-sized pieces. (Save the soaked water from reconstituting the dried shiitake.)
Stir fry all the chopped ingredients, except tofu, add water (+ water used for softening up the shiitake).
When the daikon becomes translucent, add the soy sauce and tofu and bring to a boil. It's ready to serve.
Story Behind this Recipe
This is what my family's kenchin soup has been like since I was young. It's something I get immense cravings for, from time to time.
Use sesame oil to stir-fry the vegetables, and you'll get a fragrant soup. I also seem to remember my mother taking soup stock from chicken skin. Please adjust the taste to your liking. The flavour is enhanced by adding a few drops of sesame oil in at the end.