Clear Soup with Nanohana & Chikuwa

• 30 grams Nanohana
• 1 Chikuwa
• 500 ml Water
• 1 1/2 tsp Dashi stock granules
• 2 tsp Usukuchi soy sauce
• 1 tbsp Sake
• 1 dash Salt

1. Cut the stalks of the nanohana into 2 cm lengths.
2. Cut the leaves into about the same size.
3. Thinly and diagonally slice the chikuwa.
4. Put the water, dashi, soy sauce, sake, and chikuwa into a pot and turn on the heat.
5. Once it comes to a boil, lower the heat to medium and simmer for 20-30 seconds.
6. Temporarily turn off the heat and give it a taste.
7. If you're unsatisfied, add some salt to season.
8. Turn the heat back on and scatter in the nanohana.
9. When the color of the nanohana becomes vivid, turn off the heat and it's complete.

nanohana, chikuwa, granules, soy sauce, sake, salt

Taken from cookpad.com/us/recipes/148118-clear-soup-with-nanohana-chikuwa (may not work)