Cut the kabocha squash into wedges, then cut each wedge into 4 pieces. Slice the chicken thigh thinly on the bias.

Cut the daikon into half-moon slices, the carrot into half-moons, separate the shimeji mushrooms by hand after removing the base, and pour boiling water over the aburaage to remove excess oil, then cut it into strips.

Fill a pot with water and add the ingredients marked with ☆ (bonito dashi, soy sauce, sake, mirin). Add the kabocha, daikon, and carrot. Bring to a boil over high heat, then reduce to a simmer.

Add the chicken thigh and simmer for about 10 minutes, skimming off any foam, until the vegetables are tender.

Add the rice miso and barley miso (1 tablespoon each), then add the green onion, shimeji mushrooms, and aburaage. Simmer briefly.