Cut tofu into bite sized cubes and
fish steaks or fillets into chunks with bone and skin still on. Cut Chinese leaves in half
lengthways and then crossways into 2.5 cm long pieces. Chop coriander leaves and or
spinach roughly into 5 cm lengths. To make soup, put konbu in a pot
(ideally a clay pot or enameled casserole) and add dashi, soy sauce
and sugar. Bring to the boil and then add some
of each of the prepared ingredients. When it begins to boil again,
transfer pot to a portable gas ring or electric hotplate on the
dinning table. Diners may then serve themselves to
some soup and ingredients in individual bowls, sprinkled with
chopped spring onion.