Ingredients
8 pieces of Japanese rice cakes, 300 g (about 10.5 oz) chicken, 200 g (about 7 oz) cabbage, 100 g (about 3.5 oz) chives, 50 g (about 1.75 oz) carrot, 3 shiitake mushrooms, 5 cups Japanese dashi broth.
Seasonings
Salt to taste.
Instructions
1. Rinse the chicken and cut into small cubes; rinse the cabbage and slice into pieces; cut the chives into about 5 cm (2-inch) lengths, slice the carrot and shiitake mushrooms; blanch the chicken in boiling water, then rinse under cold water and set aside.
2. Bring the broth to a boil in a soup pot, then add all the ingredients and cook together until everything is tender, then season with salt to taste.