Ingredients

(for large size “Miso-shiru Nabe”) 

1 cup  dry soybeans, rinsed and soaked in 1 liter of water overnight (12 hours)

1 tablespoon  sesame oil

1/4 cup  carrot, cut into small dice

1/3 to 1/2 oz  dry hijiki seaweed, rehydrated and rinsed

1/2 pound  shirataki (konnyaku) noodles, rinsed and cut into bite-size length

4  dry shiitake mushrooms, rehydrated, stems removed, cut into small dice

1 cup  konbu dashi stock or the water used for rehydrating dry shiitake

1/4 cup  sake

2 tablespoons  mirin

1/2 tablespoons  sugar

2.5 tablespoons  soy sauce

 Procedure

1. 1.Bring the soybeans and water over high heat in a pot.  As soon as the water starts boiling, reduce the heat to simmer.  Skim any floating bean shells or scum as necessary.  Simmer for 30-45 minutes or until the beans are tender crisp.
   

2. 2.Drain and rinse the beans with warm water.
   

3. 3.In the “Miso-shiru Nabe”, heat the sesame oil over medium-high heat.
   

4. 4.Add the cooked soybeans, carrot, hijiki, shrataki, and shiitake mushrooms.  Saute for 2-3 minutes.
   

5. 5.Add the dashi stock, sake, mirin, sugar, and soy sauce.
   

6. 6.Bring to boil and reduce the heat to simmer.  Line the surface with a piece of parchment paper or aluminum foil.
   

7. 7.Cover with the lid and simmer for 30-45 minutes or until the beans are very tender.
   

8. 8.Turn off the heat and let it rest for 10 minutes.
   

Suggestion:

To achieve even better “integrated flavor”, let the cooked mixture rest for 3 hours and reheat to serve.