Steep 10 g kombu in 1500 g water in a pot for at least 30 minutes.
2
Slice 400 g chicken thigh and 200 g pork belly into bite-sized pieces.
3
Cut 500 g Napa cabbage, 100 g scallions, 100 g carrot, 200 g Daikon radish, 100 g enoki mushrooms, 100 g shiitake mushrooms, and 300 g firm tofu into manageable pieces.
