Roughly chop the cabbage into large pieces. Cut the ginger into thin strips, or slice it, whichever you prefer.
Add half of the cabbage into a pot, add the chicken drumettes, the remaining cabbage, the Japanese leek in that order. Add the rest of the ingredients except the miso into the pot, and turn on the heat.
Skim off the scum after bringing to a boil, turn the heat down to low. Lightly cover with a lid, and simmer for about 20 minutes.
After about 20 minutes, remove the lid, and skim off any scum that surfaces. Add in miso while checking the taste. Simmer over a low heat for an additional 10 minutes. And it's done!
Top with finely chopped green onions, toasted sesame seeds, or shichimi spice etc. to taste. This dish has a soft, warm flavor. The juicy cabbage goes well with the meat.
The cabbage and Japanese leek become very soft after simmering. If you want to enjoy their texture, then add them in Step 3 after simmering for 10 minutes, or add half of them in Step 2 and add in the rest later.
Story Behind this Recipe
I recreated the cabbage and chicken drumettes miso stew that my mother used to make for me.
This is a simple recipe since you just simmer the ingredients. I mentioned this in Step 6 as well, but the cabbage and Japanese leek become very soft after simmering. Don't you just want to eat them with the texture intact sometimes? If so, then you can add in the half of the cabbage and Japanese leek at a later point.