Cut the chicken thigh meat into bite sized pieces. Microwave the komatsuna greens, put into cold water and squeeze out. Cut into 4 cm pieces. Remove the stems off the shiitake mushrooms and make decorative cuts in the caps.
Bring the dashi stock to a boil. I used a dashi pack (dashi tea bag) to keep it simple.
Add the shiitake mushrooms and chicken to the dashi stock and bring to a boil. Skim off any scum.
Add the ● flavoring ingredients, and adjust the seasoning with salt. Add the fu, simmer for about 5 minutes over medium heat, add the grilled mochi cakes and bring to a boil.
Chop the yuzu peel and mitsuba.
You can just use plain kamaboko slices...but to make decorative knotted ones, make three cuts in a slice as shown.
Push the top and bottom ends into the middle slit to make a knot.
Put into miso soup bowls, add the komatsuna greens, kamaboko, quail eggs, mitsuba and yuzu peel and serve.
Story Behind this Recipe
I've made this so many times I've lost count. I make this year-round for breakfast for my mochi-loving husband. If you do up to Step 4 the night before, it's easy to make in the morning.
For the dashi stock, you can just use 1 tablespoon of dashi stock granules in 5 cups (1000 ml) of water.
When adding salt in Step 4, be sure to taste it while you add it since different types of salt have different levels of saltiness.
If you have mari-bu (decorative ball shaped fu) the soup becomes very New Year-sy and festive.