Photo: Minced Chicken Balls and Freeze-dried Tofu Simmered in Seaweed Stock

A flavorful stew with chicken and freeze-dried tofu.

Cooking time
25 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

142 g (5 oz.)

1 cm


1 pieces

1/2 bunch



1 clove

1/2 tsp


200 ml (1 US cups)

2 Tbsp

1-1/2 Tbsp


  1. Add (A) to the minced chicken, and mix together until the mixture becomes sticky.
    Mix in coarsely minced carrot and fresh shiitake mushrooms.
  2. Soak the freeze-dried tofu in warm water (follow directions on package if available); cut each into 4 pieces.
    Parboil the komatsuna and cut into 4 cm (1-1/2 in.) lengths.
  3. Add (B) to a pot and place over heat.
    Once it comes to a boil, form (1) into round, bite-size meat balls and add to the pot.
  4. Once the meatballs become whitened in color, add the tofu and simmer over low heat.
  5. Place in bowls and quickly cook the komatsuna in the remaining broth in the pot.
    Garnish and serve.