Delicious chikuzen-ni is easy to make. The Shiitake broth is used to rehydrate the dried vegetables, so they are full of Umami! Dried carrots are more colorful than fresh ones.
50 ml ( or 25 ml of 4x noodle soup base)2x noodle soup base
1 Tbsp vegetable oil
Steps
1
Fold the dried Shiitake stems, rinse them off, and soak them in water for 1 hour (the broth will be used later). Cutting in half in the middle of the process will help the fluff to expand more quickly.
2
Cut chicken into bite-sized pieces.
3
Heat salad oil in a pan and saute chicken until it changes color.
4
Add Shiitake and the rinsed dried vegetables (root vegetable mix) to the pan in step 3, and add 400 ml of the Shiitake stock plus water.
5
Bring to a boil over high heat, remove scum and simmer over medium heat for 10 minutes.
6
Add noodle soup base and cook over low heat, stirring with a wooden spatula, until the soup has been reduced, about 10 minutes.
