Kanto Style Soup Base:

1. Add 2 cups of water and dashi to a medium pot and stir over medium high heat. Add in the sake, soy sauce and salt and stir.
2. Add in cut out carrots, daikon and mushrooms. Once it starts to boil, reduce the heat and simmer for 5-8 minutes (or until carrots and daijon are tender).
3. Place 1-2 pieces of mochi, carrots, daijon and shiitake mushroom into a bowl. Then pour soup on top. Garnish with green onions. 

Kansai Style Soup Base:

1. Add water and dashi into a medium pot over medium heat. Once it starts to simmer, add in the carrots, radish, shiitake mushrooms and cook for 5-8 minutes until tender. Turn off the heat.
2. Add miso paste into a sieve and stir it into the soup until dissolved and there are no more clumps. 
3. Place 1-2 pieces of mochi, carrots, daijon and shiitake mushroom into a bowl. Then pour soup on top. Garnish with green onions. 

Mochi Rice Cakes:

1. Do this while you wait for the vegetables in the broth to cook to save time. Add the shiratamako and silken tofu into a bowl. Use your hands to combine until a dough forms. Divide into 6 equal portions around 17-18 grams each. Use your knuckle to press an indent in the middle (this helps with even cooking all the way through the mochi). Bring a pot of water to a boil and gently put the mochi in to the water. Let them cook for 4-5 minutes until they start floating to the top. 
2. Using a straining ladle, remove mochi from the boiling water and place into ice cold water. Set aside.