1) Drain the tofu, cut in half and wrap each half with a paper towel. Place on a chopping board, and weigh down with a large pan and plates. (It is best to do this in a sink because water will seep out of the tofu).

2) Put the soup stock ingredients in a pan and warm them.

3) Warm the deep-frying oil to a medium temperature.

Sprinkle the dried tofu with potato starch and gently add it to the deep-frying oil. Leave it for a while, until the surface becomes crisp, repeat for the other side.

3) Once crisp all over, remove tofu from the oil and place on a plate. Add grated radish and other condiments and serve with the warm soup.

*You can also add fried vegetables such as fried Shishito pepper.

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