Put the ● water into a container. Sprinkle in the gelatin and leave it to soak.
Put the △ ingredients into a pot and turn on the heat. When it comes to a boil, remove from the heat and stir in the gelatin from Step 1 until it has dissolved.
Once Step 2 has cooled, transfer to a bowl or leave it as-is and chill in the refrigerator.
Slice the chicken tenders diagonally into 1 cm pieces. Place in a bowl and toss with the ■ ingredients.
Bring water to a boil in a pot and add in the chicken from Step 4. Once the chicken has through (about 30 seconds), drain the water using a colander.
Peel the tomatoes and dice into 1 cm cubes. Parboil the okra and thinly slice. Peel the nagaimo yam and cut into 1 cm cubes.
Shell the edamame. If using cucumber, cut into 1 cm cubes.
Julienne the myoga ginger and soak in water. Drain the water well.
Once the soup from Step 3 has hardened to your preferred consistency, use a fork to mix it up roughly.
Stir the chicken, tomato, okra, nagaimo yam, and edamame or cucumber into Step 9. Arrange on a dish and chill well in the refrigerator.
Portion into dishes before eating. Top with myoga ginger and optionally, ginger or umeboshi. It's done! Stir it well while eating and enjoy!
If using the broth left over from boiling chicken (Recipe ID: 580163), substitute for the Weipa and water.
Story Behind this Recipe
I arranged my favorite type of gelée soup by loading on toppings and using my current obsession of dashi.
Adjust the amount of salt to preference. If you are using umeboshi, I think it's best to use less seasoning to balance out the flavours. Ginger gives it a nice touch. It's optional, but I think it's best if you add it.