Rough chop the chicken into 1 cm pieces. Chop the vegetables into bite-sized pieces.

Make the dango dumplings by combining the A ingredients. Whisk the egg, add about 50 ml of water, mix, then add the flour. Make the batter soft and thick to the point where it can be scooped up with a spoon.

After sautéing the chicken in oil to brown the surface, sauté the vegetables. Then, add the dashi soup so that it's above the level of the contents of the pot.

When the vegetables are cooked through, scoop out the dango with a spoon, then add it to the soup. Add the miso once it comes to a boil.

It's also great with a garnish of green onions. Finally, add butter, and serve!