Directions

To Make

1. Tear konjac into small chunks and blanch for 2 mins. Strain and set aside.
2. Blanch taro for 5 mins, strain and set aside.
3. Fill a heavy bottom pot with dashi stock. Add in konjac and taro and bring it to a gentle boil.
4. Toss in fried tofu, shiitake mushrooms and ginger.
5. Once broth starts to bubble, pour in the rest of the broths ingredients.
6. Add in beef slices. Let broth boil for 2 mins and use a fine mesh strainer and scoop up any frothy impurities that float to the top.
7. Add in miso paste if desired by mixing some broth to loosen the paste. Let it boil for 10-15 mins until taro softens.
8. Toss in leek and let it cook for 2 mins. Serve hot.