Soak the Konbu in a bowl of water for 30minutes and cut into small size squares.
Dice the carrot and Konjac small.
Cut the renkon to small sizes.
Boil water in a pot and add dashi powder.
Add soy sauce, mirin, and sugar in the pot.
Add all the other ingredients in the pot and simmer for about 15 - 20 minutes.
Cool it down and refrigerate to allow the flavour to be absorbed.
Serve as a side dish in a small bowl.
Notes
If you can not get a ready to use soy beans, you can soak 1 cup (about 200g) of dry soybean with 3 cups of water over night. When the soybean absorbed water and twice in size, place the soy bean with soaking water in a pot and bring it boil. Once it boiled, turn the heat down and simmer for 1 to 1.5 hours( you may need to add some water). Skim the foam from the top of the soup as necessary.