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1
Remove the skin from the chicken thighs and cut into bite-sized pieces.
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2
The skin will be used to flavor the soup, so don't throw it out.
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3
Coarsely shave the burdock root as if you were sharpening a pencil.
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4
Soak in a bowl of vinegar water.
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5
Shave the carrot the same way.
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6
Shred the maitake mushrooms into bite sized pieces with your hands.
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7
Drain the shirataki noodles, and cut into bite-sized lengths.
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8
Diagonally slice the scallions.
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9
Cut the seri into bite-sized pieces.
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10
Diagonally cut the kiritanpo into bite sized pieces.
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11
I usually cut it into 4 pieces.
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12
Put the dashi stock, chicken skins, chicken thighs, burdock root and carrot into a pot and heat.
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13
Simmer to extract the flavor from the chicken skins.
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14
Remove them and add the shirataki noodles and maitake mushrooms.
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15
When all the ingredients are cooked through, add the flavoring ingredients and bring to a boil.
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16
Taste and adjust the flavor.
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17
Add the kiritanpo, green onion and seri and bring to a boil again.
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18
Done!
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19
The kiritanpo will become soft in 2 to 3 minutes.
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20
They say that you should just simmer the green onion and seri until they are crisp-tender, but I like to cook them until they're really soft.
