Put burdock and carrot and the seasonings for burdock and carrot in a pan, and saute over low heat until the liquid is almost gone for about 2~3 mins. Let them cool.
Cut tofu in half crosswise, put burdock, carrot and shrimps on the one tofu. Put another tofu on top. Pierce edamame inside tofu from a cross section.
Wrap the tofu in plastic wrap tightly, tie up the both ends. Prick holes in a whole of it with a skewer. Simmer (A) ingredients and wrapped tofu in broth for about 20~25 mins over low heat. Let it cool to room temperature.
Pour 200 ml of ③ step's broth into another pan. Add dessolved mixture of potato starch and water, and stir well to thicken the broth with them.
Just before eating, pour the ④ step's broth on the cutted in round slices tofu.