Maple Bean and Vegetable Stew

• 3 1/2 oz canned cooked soybeans
• 2 dried shiitake mushrooms
• 3/4 oz dried kelp
• 1 burdock root
• 1 carrot
• 1/4 sheet konnyaku (50 g/ 2 oz)

Stewing liquid

• 3/4 cup broth
• 3 tablespoons reserved soaking liquid from shiitake
• 1 tablespoon maple syrup (medium)
• 1 tablespoon soy sauce

1. Soak dried shiitakes in water until softened. Cut off stems and cut mushrooms into 1 cm (3/8 in) dice.
2. Soak dried kelp in water until softened and cut into 1 cm (3/8 in) squares.
3. Wash burdock, scrape skin off, chop coarsely into small pieces and soak in water. Peel the carrot and cut into 1 cm (3/8 in) dice.
4. Parboil the konnyaku and cut into 1 cm (3/8 in) dice.
5. Put soybeans, broth, and shiitake soaking liquid in a pan over high heat, lower heat when this comes to a boil, cover, and cook for about 10 minutes.
6. Add shiitakes, kelp, maple syrup, and soy sauce, increase heat and skim foam off the surface when the mixture comes to a boil.
7. Put a drop lid in and also cover the pan. Cook slowly over low heat until the stewing liquid reduces.