Simmered hijiki seaweed and steamed soybeans

Soak the hijiki in water overnight, then parboil for 5-10 minutes and drain. Soybeans are soaked overnight and steamed for about an hour and a half. You can also use boiled soybeans instead

Cut the carrots into thin strips, the lotus root into thin chrysanthemum shapes, and the burdock into julienne strips

Put the drained hijiki and bonito stock in a pot and heat over high heat. Add the steamed soybeans, carrots, lotus root, and shredded burdock root and mix well

Add the seasonings (A) and simmer for about 10 minutes, skimming off any scum. Cover with a piece of parchment paper halfway through

Remove from heat and let cool, then return to the heat and bring to a boil

Remove from the heat and serve in a bowl to complete.