1. Place the dried tofu in a bowl and cover with hot water. Let sit for about 5 to 7 minutes. Remove, squeeze out water, and rinse under cold water. Squeeze out liquid again. Slice the dried tofu into rectangular shapes about 1/4 inch thick.

2. Place the kombu in dry skillet. Layer onion, dried tofu, carrot and corn of top of kombu. Add water to half cover dried tofu. Cover, bring to a boil. Reduce flame to medium-low. Simmer 20 minutes. 

3. Season with shoyu. Cook an additional 5 minutes. Remove the cover, turn flame up to high and cook off most of liquid. 

4. Add ginger juice. Simmer 1 minute. 

5. Remove and place in a serving dish.

Variations:

• carrots, daikon

• Butternut squash, corn