[1][2] Typical ingredients include tofu, burdock root, daikon radish, shiitake mushrooms, konnyaku, taro root, sweet potato or potato, carrot, dashi stock, sesame oil, and seasonings.

[1][3][4][5] The vegetables and roots can be stir-fried prior to being added to the soup, which reduces their moisture content to accentuate their flavors.

[1][4] A story regarding the dish's origin is that several centuries ago, a young monk accidentally dropped a fresh tofu cake on the kitchen floor of the temple.

[1] The kitchen floor was kept in a very clean state, so the cook used the tofu in a soup for the evening meal.

[1] After this occurred, tofu used thereafter when preparing the soup was routinely crushed or crumbled into small pieces, which was based upon a Zen belief that food should be divided equally among the residents of a temple.