Warm and comfy miso soup

Ingredients	Serve 1	Serves 4	Seasoning	Serve 1	Serves 4
chinese cabbage shitake spring chrysanthemum	30g 1/2 leaf 10g	120g 2 leaves 40g	water konbu for dashi dried bonito for dashi miso potato starch water	150cc 1.5g 4g odd 1/3 tablespoon 1g 1/2 tablespoon	3c 6g 16g odd 11/2 tablespoon 1/2 tablespoon 2 tablespoons

1	Make soup by boiling konbu and dried bonito in water. (Use more water than usual)
2	Cut a stem of a Chinese cabbage thinly. Slice shitake and cut chrysanthemum into bite-sized pieces.
3	Heat 3 cups dashi, add Chinese cabbage leaf and shitake and boil until Chinese cabbage leaf get soft.
4	Add miso and potato starch water to thicken dashi. Add spring chrysanthemum.