Prepare the Ingredients

• Cut the chicken thigh into bite-sized pieces.
• Slice turnip into thin half-moon slices (known as icho-giri or quarter-round slices).
• Cut the napa cabbage into large bite-sized pieces.

Cook the Chicken

• Place the chicken in a pot and add enough water to just cover the chicken.
• Bring to a boil and skim off any foam that rises to the surface.

Add the Vegetables

• Once boiling, add the turnip.
• When the soup comes back to a boil, add the napa cabbage.

Season the Broth

• Add sake and soy sauce, then bring the soup back to a simmer.
• Season with salt to taste.

Add the Mochi

• Add as many round mochi pieces as desired to soup.
• Simmer until the mochi becomes soft and tender.

Serve

• Ladle the soup into bowls.
• Garnish with mitsuba before serving.