Cut the chicken thigh meat into bite sized pieces. Microwave the komatsuna greens, put into cold water and squeeze out. Cut into 4 cm pieces. Remove the stems off the shiitake mushrooms and make decorative cuts in the caps.

Bring the dashi stock to a boil. I used a dashi pack (dashi tea bag) to keep it simple.

Add the shiitake mushrooms and chicken to the dashi stock and bring to a boil. Skim off any scum.

Add the ● flavoring ingredients, and adjust the seasoning with salt. Add the fu, simmer for about 5 minutes over medium heat, add the grilled mochi cakes and bring to a boil.

Chop the yuzu peel and mitsuba.

You can just use plain kamaboko slices...but to make decorative knotted ones, make three cuts in a slice as shown.

Push the top and bottom ends into the middle slit to make a knot.

Put into miso soup bowls, add the komatsuna greens, kamaboko, quail eggs, mitsuba and yuzu peel and serve.