Rice cake with vegetable in soup

	TSUJI COOKING Yayoi Miyamoto

Ingredients	Serves 1	Serves 4
carrot spinach chicken breast (boneless) shiitake (dried) Bamboo shoot rice cake	10g 20g 10g 0.5g 10g 35g	40g 80g 40g 2g 40g 35g x 4
Seasonings	Serves 1	Serves 4
soup stock ·sake ·salt ·Usukuchi (thin soy sauce)	1 cup 4.5g 0.7g 1.5g	4 cup 18g(1 tablespoon) 3g(3/5 teaspoon) 6g(1 tablespoon)

1	Boil soup stock, small-cut chicken breast, thinly sliced vetables in a pot.
2	Add seasoning. Serve with baked rice cakes and boiled spinach.