Peel and cut Daikon into thin 1/4 circles. Peel and slice carrot into thin 1/2 circles. Peel and cut Satoimo into 1/4" (6 mm) rounds. Cut Aburaage thinly into strips. Scrape the surface of Gobo and slice diagonally and thinly. Tear Konnyaku into small pieces by hand. Cut green onions into 1/2" lengths (1.2 mm).

Add all the cut vegetables (except green onions) into hot Dashi, and cook at medium low heat, covered, until tender. Add Tofu to the soup, breaking into pieces.

Season with salt, Sake, and Soy Sauce, and stir. Adjust the saltiness to your taste.

Add green onions and cook for a minute.