Edokko Zouni (Tokyo-style Mochi Soup)

• 800 ml Dashi stock
• 4 Square mochi
• 150 grams Chicken thigh meat
• 1 Spinach or komatsuna
• 4 slice Naruto or kamaboko
• 1 dash Ito-mitsuba - mitsuba with long white stems
• 1 dash Yuzu peel
• 1 tbsp Cooking sake
• 1 dash Mirin
• 1 to less then 2 tablespoons Soy sauce
• 1 pinch Salt

1. Cut the chicken into small pieces.
2. Warm up the dashi stock (made with konbu seaweed, bonito flakes etc.)
3. and add the cut chicken.
4. Heat, and when it comes to the boil add the sake, mirin and soy sauce.
5. Season with salt.
6. Toast the square mochi in a toaster oven or on a grill.
7. Quickly boil the spinach in salted water, cool in cold water and squeeze out tightly.
8. Cut into easy-to-eat lengths.
9. Cut the mitsuba into easy-to-eat sized pieces.
10. Put a piece of grilled mochi in a miso soup bowl, then pour in the soup from step 1 and add the ingredients.
11. I made matsuba-yuzu (yuzu peel cut to look like pine needes) for New Years.

stock, chicken thigh, komatsuna, kamaboko, ito, peel, sake, mirin, then, salt

Taken from cookpad.com/us/recipes/147629-edokko-zouni-tokyo-style-mochi-soup (may not work)