6 c. okara
1/3 c. soy sauce
3 tbsp. oil
2 tbsp. sugar
3 c. water
1/4 tsp. salt
1 (10 gram) pkg. dashi
1 tbsp. mirin
4 sm. shitake, soak and finely chopped
2 aburage, finely chopped
1 tsp. ajinomoto
1 tempura, finely chopped
1 carrot, grated
3 green onions, sliced

Bring to boil water and dashi. Add soy sauce, sugar, salt, mirin and ajinomoto. Then add shitake, aburage tempura, carrot and green onion and cook until tender. Cook okara in frying pan with oil and pinch of salt then mix in boiled sauce with vegetables.