Prepare ingredients

• Drain and pat dry tofu, and cut them in about 1" cubes.
  
• Add a lukewarm water and 1/4 teaspoon of suger to rehydrate dried shiitake mushrooms. Leave for about 10 minutes, and once they are soft, slice them thin.
• Slice aromatics (ginger, garlic, scallions) in medium thin pieces.
• If the daikon is fresh and skin is clean and tnder, you can leave them on. Otherwise, thinly peel before cutting. Cut in about 1" random pieces so that it will soak up liquid well.
• Cut cherry tomatoes in half lengthwise.
• Cut red bell peppers in about 1" random pieces.
• Wash, drain, and towell dry broccoli florets. Break them apart in about 1" pieces.
• (Optional) drain and cut konnyaku in about 1-1/2" triangle pieces. Blanch in boiling water for about 1 minute to remove a potential odor.
• (Optional) pat dry thin beef slices with paper towel.

Sauté aromatics

• On a pan heated well in medium high heat, swirl 1 tbsp of sesame oil, and wait for a minute until the oil is fused in the pan. Sauté scallions, garlic, and ginger for a few minutes until they turn golden brown. With a slotted spatula, transfer them onto a plate.
  

(Optional) sauté and remove scums from beef

• Separate and towl dry individual beef pieces.
• Heat a separate medium sized pan in high heat and splash 1/4-cup of sake.
• Immediately add beef and sauté briefly in the sake juice, until the surface turns color.
  
• Add enough water to cover the surface, and right before it starts boiling, remove the scums with a slotted spatula or a shallow, fine mesh sieve. Turn off the heat.
  

Sauté vegetables (and konnyaku)

• Reduce the heat to medium, and add daikon and sauté first for about 3 minutes, until the surface turns slightly brown. Add red bell peppers and tomatoes and continue to sauté for another 2 minutes.
  
• (If using) add blanched konnyaku and sauté for another minute.

Cook ingredients until they are medium soft

• Add back aromatics to the pan with vegetables.
• Add 1/4-cup of sake and shiitake mushrooms with liquid to the pan and mix well.
• Add enough water to cover about 1/2" above the top of ingredients. If you are using the cooked beef, add both the meat and liquid and adjust the water level.
• Right before the pan starts boiling and scums start gathering, remove them with a slotted spatula or a shallow mesh sieve.
• Turn the heat down to medium low and continue to cook until you can pierce daikon pieces with a fork, for about 15 minutes. In cooking, you can either put the lid cracked open over the pan, or place a parchment paper over the ingredients to ensure the liquid circulates well and ingredients don't dry out.
  

Add tofu, kimchi, broccoli, and miso soup base

• Once the daikon pieces are soft yet somewhat firm, add kimchi and cook for a few minutes.
• Add tofu and broccoli and mix all the ingredients well in a pan.
• Make a miso soup base - in a small bowl, add miso, soy sauce, gochujang or red pepper flakes, and 1/2 cup of soup lquid and mix well to make the miso soup base.
  
• Mix in about 1/2 of the miso soup base and stir well. Taste the soup and add more miso soup base as needed.

Enjoy the hearty soup!