19 oz. firm tofu (1 block)
4 dried shitake mushrooms
2 oz. snow peas
1 med. size carrot
2 tbsp. cornstarch
A sheet of Kobu seaweed
1 oz. Mominori seaweed

DASHI (Broth) :
2 tbsp. soy sauce
1 tbsp. mirin
1 tsp. salt
4 c. water

Boil 4 cups of water with Kobu seaweed and shitake mushrooms for 5 minutes. Take Kobu and shitake out and add soy sauce, salt and mirin. Simmer. Cut shitake mushrooms 1/4 inch width. Peel carrot and slice thinly 1 inch long. String snow peas. Cut 1 inch long. Cut tofu into 1/4th's and place into medium boiling water until it floats.

Put 1 piece drained tofu into each bowl. Cook carrot in dashi broth and put shitake and peas, boil it for 1 minute. Dissolve cornstarch with 1/4 cup of cold water and slowly put into dashi broth. Serve broth with tofu and put mominori on top. Serves 4 persons.