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_T.jpg "Clear Soup With Chicken")
Clear Soup With Chicken
100 g (3 ½ oz) chicken breast fillet 6 teaspoons cornflour 12 mange tout (snow peas) DASHI SOUP: 1 quantity of Dashi 1 tablespoon shoyu ½ teaspoon salt Slice chicken breast crossways_T.jpg "Egg Custard Soup")
Egg Custard Soup
70-85 g (2 ½ -3 oz) chicken breast, skinned 1 teaspoon each sake and shoyu 4 raw prawns, peeled and deveined 4 fresh shiitake or button mushrooms cress to garnish STOCK: 450 ml (16 fl oz/2![Egg Drop Soup<br/>[Kakitama-Jiru]](images/1284910964-3_T.jpg "Egg Drop Soup<br/>[Kakitama-Jiru]")
Egg Drop Soup
[Kakitama-Jiru]
3 ounces (85 g) skinned and boned chicken ½ teaspoon (2ml) plus, pinch of salt 1 teaspoon (5ml) sake 1 piece (1 inch or 2.5 cm) carrot, pared (about 1¼ inches or 3 cm in diameter) ¾ cup (180ml)![Pork And Miso Soup<br/>[Butaniku Miso-Shiru]](images/1284911199-4_T.jpg "Pork And Miso Soup<br/>[Butaniku Miso-Shiru]")
Pork And Miso Soup
[Butaniku Miso-Shiru]
4 ounces (115 g) boneless lean pork, thinly sliced 2 to 3 large green onions 1 quart (1l) dashi ¼ cup (60 ml) miso* 2 teaspoons (10 ml) fresh ginger juice *If miso is quite salty, decrease![Tofu-Mushroom Soup<br/>[Tofu Shiitake Miso-Shiru]](images/1251391133-6-(Small)_T.jpg "Tofu-Mushroom Soup<br/>[Tofu Shiitake Miso-Shiru]")
Tofu-Mushroom Soup
[Tofu Shiitake Miso-Shiru]
6 ounces (170 g) tofu 4 fresh medium Chinese black mushrooms 1 quart (1l) dashi ¼ cup (60ml) miso * If miso is quite salty, reduce amount to 3 tablespoons![Vegetable Soup<br/>[Kenchin-Jiru]](images/1251390965-5-(Small)_T.jpg "Vegetable Soup<br/>[Kenchin-Jiru]")
Vegetable Soup
[Kenchin-Jiru]
4 ounces (115 g) burdock root 2 cups (500ml) cold water 1 teaspoon (5ml) vinegar 1 medium potato, pared 4 ounces (115 g) daikon, pared 1 large carrot, pared 2 to 3 large green onions 4
