味噌汁（切り干し大根の味噌汁）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Put the dried daikon radish in a bowl and rub it lightly with water.
Add enough water to cover the dried daikon radish, cover with kitchen paper and soak for 15-20 minutes.

Cut off the base of the shimeji mushrooms and set aside.
Cut off the core of the onion and slice it thinly.
Peel the carrot and cut into half moons.
Cut the green onion into small pieces.
Cut the aburaage into 1 cm wide pieces and cut in half.

Apply a thin layer of vegetable oil (not listed) to a frying pan and add the fried tofu.
Lightly brown both sides over medium heat.

Put 1 in the pot and add the rest of the water.
Add carrots, onions and shimeji mushrooms and bring to a boil.
When the carrots are soft, add the fried tofu and heat over low to medium heat for about 2 minutes.
Remove the scum, turn off the heat and add miso.
Add small green onions, mix, and serve in a bowl to complete.