Chicken soup (chicken soup with rice cake purse) | Recipe transcription of Shusaku Toba's Shizuru Channel

Cut the onion into thick slices along the grain.
Cut the carrot into ginkgo nuts.
Loosen the shimeji mushrooms with your hands.
Remove the stalks from the enoki mushrooms and cut them in half.
Cut the spring onion diagonally.
Peel the ginger skin.
Remove excess skin from chicken thighs and cut into bite-sized pieces.

Heat sesame oil in a frying pan.
Add the chicken thighs, sprinkle with salt (not listed) and fry.
When the chicken thighs are cooked through, add the onions, sprinkle with salt (not listed), and fry.
Add carrots, sprinkle with salt (not listed) and fry.
Add water (not listed) and remove the char.
Once cooked, add shimeji mushrooms and enoki mushrooms, sprinkle with salt (not listed) and fry.

Add water to 2.
Add green onions and rice cake purse and simmer.
Add grated ginger and garlic.
Dissolve miso with dashi and white miso and add.
Add oyster soy sauce.

お椀に3を入れて完成。