Senbei-jiru (Nambu Rice Cracker Soup)

1. Prepare the dashi: Place Water and Kombu in a pot. Heat gently over medium-low heat. Just before it boils, remove the Kombu. Bring the Water to a boil, then turn off the heat and add Katsuobushi. Let it steep for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

2. Prepare the ingredients: Cut Chicken thigh into bite-sized pieces. Peel Daikon radish and Carrot, then slice them into thin half-moon or quarter-round shapes. Scrape the skin off Burdock root, then thinly slice or shave it and immediately soak in water for 5 minutes to remove bitterness, then drain. Remove stems from Shiitake mushrooms and slice the caps. Slice Negi diagonally into 2 cm pieces.

3. In a large pot, add the prepared dashi. Bring to a simmer and add Daikon radish, Carrot, and Burdock root. Cook for 10-15 minutes until the vegetables are tender.