New Year Japanese Soup with Ri

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Mineral water (soft)		1.1 litre
Kombu		1
Bonito flakes		20g
Chicken thigh		1
Spinach		1/2 pack
Carrot		1
Mooli		10cm
Taro potatoes		2
Or turnips		2
Rice cake pieces		4
Mirin		2 tbsp
Soy sauce		2 tbsp
Sea salt		0.5-1 tsp

Method

Cook

40min

Put 1 litre soft water in a pan and soak the kombu overnight.

Thinly slice the carrot and mooli (or turnips). Chop the chicken into bitesize pieces. Slice the taro potatoes into 5mm strips.

Drizzle Step 2 with the soy sauce.

Put the pan from Step 1 on the heat. When small bubbles appear on the kombu, remove it from the pan. When it starts to boil, add the remaining soft water and the bonito flakes.

Turn the heat off and sieve to get ichiban dashi (1st dashi stock).

In another pan, cook the carrots, mooli, taro potatoes and chicken in boiling water until soft. Add the spinach right at the end to cook lightly.

Bake the rice cakes in the oven until lightly browned.

Add the vegetables (except the spinach) and the chicken into Step 5 and adjust for seasoning with mirin and soy sauce.

Put the rice cake pieces in a serving bowl and pour over Step 8. Top with the spinach and sprinkle some green laver or bonito flakes before serving.

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