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1
To make the broth, combine the mirin, dashi, soy sauce, and salt in a small saucepan over medium heat.
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2
In a bowl, whisk together the cornstarch and water.
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3
Bring the broth just to a boil, then slowly whisk in the cornstarch mixture until the broth thickens slightly.
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4
Remove from the heat and set aside.
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5
(Note: The broth can be made up to 1 day in advance and stored in the refrigerator; reheat when ready to use.)
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6
To prepare the tofu, heat an 11-inch nonstick saute pan over medium heat.
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7
Add 1 tablespoon of the sesame oil.
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8
Lightly dredge the tofu pieces in the cornstarch and place in the hot pan.
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9
Cook until golden brown, 2 1/2 to 3 minutes per side.
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10
Remove from the pan.
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11
Using the same pan, add the remaining 1 tablespoon sesame oil, then the celery, red onion, carrot, shiitake mushrooms, shimeji mushrooms, and enoki mushrooms.
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12
Cook over high heat until the vegetables become soft, about 2 minutes, then add half the broth and cook for 30 seconds longer.
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13
Remove from the heat.
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14
Set each piece of tofu in a shallow bowl and top with one-fourth of the cooked vegetables.
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15
Pour equal parts of the remaining broth into each bowl and garnish with the scallion and obha leaves.
