Steps

1. Remove the tough ends from the Shiitake Mushrooms, Shimeji Mushrooms, Enoki Mushrooms, and Eringi Mushrooms. Break them apart by hand. [Key Tip!] Do not wash the mushrooms to preserve their aroma and umami.
   🕒 02:53
2. Lightly pat dry the surface oil of the Agedashi Tofu block with paper towels.
   🕒 07:27
3. Cut the patted dry Agedashi Tofu in half, then slice into 5mm thick pieces.
   🕒 07:41
4. Bring water to a boil in a pot. Add the roots of the washed and crisped Mizuna Greens (2 bunches) to the boiling water and blanch for about 10 seconds.
   🕒 08:02
5. Add the leafy parts and blanch for another 10 seconds until the color becomes vibrant, then remove.
   🕒 08:39
6. Immediately plunge the blanched Mizuna Greens into an ice bath to stop the cooking and maintain their color.
   🕒 09:03
7. Remove from the ice bath and thoroughly squeeze out excess water.
   🕒 09:17
8. In a pot, combine [A] Dashi Broth (600cc), [A] Light Soy Sauce (50cc), and [A] Mirin (Sweet Rice Wine) (50cc), and bring to a boil.
   🕒 09:36
9. Add the prepared mushrooms and sliced agedashi tofu to the simmering broth. [Key Tip!] Adding the mushrooms to the cold broth allows their umami to fully infuse into the liquid.
   🕒 10:01
10. Bring to a rolling boil over high heat.
    🕒 10:46
11. Skim off any scum that rises to the surface carefully.
    🕒 11:35
12. After removing the scum, reduce heat to low and simmer for about 5 minutes. [Key Tip!] Mushroom scum can impart bitterness, so remove it thoroughly. Shimeji mushrooms, in particular, can be quite bitter.
    🕒 12:10
13. Turn off the heat and let the broth and ingredients cool completely.
    🕒 12:57
14. Trim a small portion of the root ends of the squeezed Mizuna Greens and cut them into approximately 3cm lengths.
    🕒 13:17
15. Add the cut mizuna greens to the cooled broth and mix well to combine.
    🕒 13:45
16. Refrigerate for at least 1 hour to allow the flavors to meld.
    🕒 14:06
17. Serve in a dish and top with Shredded Bonito Flakes (Katsuobushi), if available.
    🕒 14:19