Steps

1. Microwave a small potato (1 pc) until tender. This is the key! It's easy to digest and brings satisfaction and rest to your stomach.
   🕒 01:06
2. Add an entire bag of the vegetable mix to a frying pan.
   🕒 01:22
3. Stir-fry the vegetables over high heat to maintain a crisp texture.
   🕒 01:30
4. Season the stir-fried vegetables with salt and pepper, then transfer to a plate before they are fully cooked.
   🕒 01:38
5. Cut the chicken thigh (150g) into bite-sized pieces.
   🕒 01:52
6. In a pot, combine the cut chicken thigh, 400cc of water, grated ginger (1-inch piece), and grated garlic (1-clove piece). Simmer over low heat to create a chicken bone broth.
   🕒 02:01
7. Peel the cooked potato and place it in a bowl.
   🕒 02:29
8. Mash the potato, then add 2 tbsp of potato starch and 2 tbsp of water. Knead well to create the potato mochi dough.
   🕒 02:45
9. Place the potato mochi dough into a piping bag and squeeze it into the chicken soup pot, forming bite-sized pieces as they cook. This is the key! Making plenty of warming potato mochi is perfect for the cold season.
   🕒 03:12
10. Add the crisp stir-fried vegetables to the chicken soup pot.
    🕒 03:30
11. Dissolve 1.5 tbsp of miso into the pot. This is the key! Miso is a warming ingredient, so it's recommended to include it actively.
    🕒 03:47
12. Dilute the soup with 50cc of soy milk and add 1 tsp of soy sauce as a hidden flavor.
    🕒 03:58
13. Before it overcooks, quickly ladle the chicken miso chanpon into bowls.
    🕒 04:15
14. Drizzle with sesame oil for aroma.
    🕒 04:29
15. Optionally, serve with yuzu pepper.
    🕒 05:10
16. For an extra kick, sprinkle with sansho pepper.
    🕒 05:25