Boil the veggie broth with soybean sprouts and shiitake mushrooms in a wide range of water. It takes at least 30 to 40 minutes. Then strain the broth and season with salt and miso (optional).

Cut the taro into small pieces and deep-fry it to keep it hard on the outside and soft on the inside. Then fry the roasted bran in oil and set aside.

Spread the taro in a deep bowl (you can use a casserole dish to maintain the temperature of the finished product), and then arrange all the ingredients at once to form a shape. You can add more ingredients at a time.

Fill the bowl with veggie broth until just under the main ingredients. Steam for one hour on high heat in a cage drawer over medium-low heat until it reaches the top. Allow all ingredients to become flavorful and turn off the heat.

Add a little veggie oil to the frying pan and stir-fry the mixed vegetables, season with thin salt, thicken the sauce, and pour over the finished dish.