6 c. Dashi (soup stock)
1/4 c. chicken breast
1/2 c. finely chopped carrots
1 c. finely diced potatoes
2 scallions, chopped fine
1/2 c. miso (bean paste)
Sansho (Japanese pepper), minced, optional

In a saucepan, bring the dashi to a boil. Remove the chicken from the bone and dice. Add the vegetables and the chicken to the stock and cook low, until tender. Add the miso and cook gently another 5 minutes. Remove from heat and pour into soup bowls. Sansho may be added when serving.

DASHI (Soup Stock) :
1" Nori (Japanese seaweed)
5 c. water
1 c. flaked dry bonito
1 1/2 tsp. salt
1 tsp. soy sauce

Rinse the nori well and place in the water in a saucepan. Bring to a boil quickly and remove the nori. Add the bonito to the still boiling broth, then remove from heat immediately and let stand about 2 minutes. Strain through a clean cloth and season with salt and soy sauce.

Note: Dashi is a light clear fish stock, used a lot in Japanese cooking as a soup base.