1. Prepare the Shirataki Noodles

Drain the Yutaka Shirataki Noodles and rinse thoroughly under cold running water.

Bring a small saucepan of water to the boil and cook the shirataki for approximately 1 minute.

Drain well.

Cut the noodles into shorter lengths with clean kitchen scissors if preferred.

Yutaka Shirataki Noodles are specifically recommended for Japanese hot pots and absorb the flavours of broths particularly well.

2. Prepare the Vegetables

Cut the Chinese leaf into large bite-sized pieces, keeping the firmer white sections separate from the softer leaves.

Trim the base from the shimeji mushrooms and separate them into small clusters.

Slice the leek diagonally into pieces approximately 1–2cm thick.

Peel the carrot and cut it into thin rounds or half-moons.

3. Prepare the Tofu

Drain the Yutaka Silken Tofu carefully.

Cut it into approximately 8 large pieces.

Keep the pieces relatively large because silken tofu is soft and can break apart during simmering.

Yutaka Silken Tofu is suitable for boiling and Japanese hot-pot dishes such as Sukiyaki.

4. Prepare the Chicken

Cut the chicken thighs into bite-sized pieces, approximately 3–4cm.

If using ready-made chicken meatballs, keep them chilled until you are ready to cook.

If the meatballs are particularly large, allow slightly longer cooking time and always make sure they are cooked thoroughly before serving.

5. Heat the Chanko Nabe Broth

Pour the full 750g pack of Daisho Chanko Nabe Hot Pot Soup Base – Miso into a large casserole or hot-pot pan.

Place over a medium heat and bring gently towards a simmer.

The broth contains miso, soy sauce, bonito seasoning and kombu extract, so no additional dashi or seasoning is required for the basic recipe.

6. Add the Chicken and Firmer Vegetables

Add:

• chicken thighs
  
• chicken meatballs
  
• carrot
  
• firm white sections of the Chinese leaf
  
• leek
  

Bring back to a gentle simmer.

Cover partially and cook for approximately 8–10 minutes.

Skim away any foam from the surface if necessary.

7. Add the Mushrooms, Shirataki and Tofu

Add the:

• shimeji mushrooms
  
• prepared shirataki noodles
  
• tofu
  

Arrange the ingredients in sections rather than stirring them together.

Simmer gently for approximately 5 minutes.

Handle the tofu carefully so that the pieces remain intact.

8. Add the Chinese Leaf

Add the softer leafy sections of Chinese leaf.

Continue simmering for approximately 3–5 minutes, or until:

• the chicken is completely cooked through
  
• the meatballs are piping hot and cooked in the centre
  
• the vegetables are tender
  
• the tofu is heated through
  

Avoid boiling vigorously.

If the broth becomes stronger than you prefer, add up to 100ml hot water.

9. Serve

Bring the pot to the table while still hot.

Divide the chicken, meatballs, tofu, shirataki and vegetables between individual bowls and spoon over some of the miso broth.

Finish with sliced spring onion or a small sprinkle of shichimi togarashi if desired.