Japanese Kenchinjiru Soup | Traditional Tofu Soup

Wrap the tofu in a clean kitchen towel or paper towel, and press down with a light weight for 10 minutes to release excess moisture, then break it into rustic, bite-sized pieces by hand.

Peel the carrots and potatoes, then slice into thin quarter rounds and smaller cubes, respectively. Clean and slice the shiitake mushrooms, grate the ginger, and finely slice the spring onions.

Heat the sesame oil in a deep pot over medium heat. Add the rustic tofu pieces and sauté for 3-4 minutes until the sides turn a nice golden brown.