Nabe yaki ramen

To prepare dashi, gently wipe kombu with a damp cloth. In a large pot, combine water and kombu. Heat over medium-low heat until just before boiling, then remove kombu.

Bring the dashi water to a rolling boil, then remove from heat. Add katsuobushi and let steep for 30 seconds. Strain the dashi through a fine-mesh sieve, discarding the katsuobushi.

Slice chicken thigh into bite-sized pieces. Slice kamaboko, chikuwa, and narutomaki into thin rounds. Remove stems from shiitake mushrooms and slice the caps. Blanch spinach in boiling water for 30 seconds, then drain and gently squeeze out excess water. Chop scallion.