Cut the sweet potato into half-moon shaped pieces and soak in water. Diagonally slice the burdock root. Quarter the carrot and daikon radish and slice. Cut the konnyaku into bite-sized strips and boil.
Pour hot water over the aburaage to remove the excess oil. Cut the chicken thigh into bite-sized pieces and add to the dashi stock. Add the ingredients from Step 1 (except the sweet potatoes), and bring to a boil. Skim off any scum that rises to the top.
Midway through, add the sweet potatoes. Once the vegetables become tender, add the aburaage and reduce the heat to low. Add the miso and mirin and let simmer.
Serve in a bowl and garnish with leek. Season with shichimi spice.
Story Behind this Recipe
My mother taught me this standard home cooked recipe.
Step 1: ＊If using a thinner sweet potato, chop into chunks. Step 2: ＊Sweet potatoes cook quickly, so add them about 5 minutes after everything else. Step 4: ＊You could also finely chop the Japanese leek and add it into the soup at the end. This also tastes good without meat. You can add or remove the vegetables to suit your taste.