Soup (Tsukune Soup) | Easy recipe at home by cooking expert / Yukari's Kitchen's recipe transcription

Cut off the stem ends of the shiitake mushrooms and chop them finely.
Finely chop the green onions.
Peel the ginger and cut it into pieces.

Cut off the root of the Chinese cabbage and cut into 1cm wide pieces.
Place the bean sprouts and cut Chinese cabbage in a colander, wash with water (not listed), and set aside.
Peel the carrots and cut them into thin strips.
Cut off the roots of the green onions and cut them into small pieces.

Place the ground chicken in a bowl, add sugar and mix well.
Add (A) and mix well.
Add 1 and mix.

Add water and (B) to the pot.
Reduce heat to medium and bring to a boil, stirring occasionally.
Scoop 3 into bite-sized pieces with a spoon and add to the pot.
Reduce the heat to medium-low and simmer for 3 minutes.
Add the vegetables in Step 2 except the green onions and bring to a boil.
Once it boils, reduce the heat to low.
Cover and simmer for 10 minutes.

Turn off the heat, dissolve the miso with a ladle and add.
Once the miso has melted, heat it until just before it boils, then turn off the heat.
Serve in a bowl.
Finish by scattering the small onions from Step 2.