Ingredients

• 3 cups kombu dashi soup stock (plus extra)
• 1 pound boneless chicken thighs (cut into bite-size pieces)
• 1 pound tofu (cut into small blocks)
• 2 pounds Chinese cabbage (hakusai, cut into 2 to 3-inch lengths)
• 8 shiitake mushrooms (stems removed)
• 1 leek (or Negi, rinsed and diagonally sliced)
• Optional: 1 bunch chrysanthemum greens (cut into 2 to 3-inch lengths, if available)
• Garnish: ponzu sauce for dipping

Steps

1. Put kombu dashi soup stock and chicken in an electric pan or donabe pot.
2. Heat the soup and bring to a boil.
3. Skim off any foam or impurities that rise to the surface.
4. Turn down the heat to low and simmer the chicken until cooked.
5. Add other ingredients in the pot and simmer until softened.
6. Serve some ponzu sauce in individual small bowls on the side.
7. Take cooked ingredients from the pot and eat, dipping in the sauce.
8. Add more dashi soup as needed.