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Indulge in the classic sour soup infused with the unique flavors of Tosakanori and Young Hijiki seaweed! The combination of vegetables, ground meat, vinegar, creates a perfect harmony of flavors that will tantalize your taste buds.

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Ingredients (2-3 servings):

• Tosakanori (before rehydrating): 15g
• Young Hijiki (before rehydrating): 6g
• Leek: 40g
• Ginger: 1/2 teaspoon
• Ground chicken breast: 120g
• Shimeji mushrooms: 1/2 pack
• Bamboo shoots (canned): 50g
• Silken tofu: 175g
• Salt: a pinch
• Sesame oil: 1 1/2 tablespoons
• Sake: 2 tablespoons
• Soy sauce: 2 tablespoons
• Water: 400ml
• Cornstarch slurry (2:1 ratio): 2 tsp cornstarch to 20ml water

How to:

1. For Young Hijiki, soak it in water for 6 minutes. And for Tosakanori for 4 minutes.
   

2. Wash and diagonally slice the leek. Peel and finely chop the ginger. Tear shimeji mushrooms by hand, removing the base. Slice bamboo shoots into thin strips.
3. Heat sesame oil in a deep frying pan over medium heat. Add the leek and ginger, and sauté until fragrant.Increase to high heat and add ground chicken. Break it up with a spatula and add a pinch of salt for seasoning.
4. Add shimeji mushrooms and stir-fry until well coated in oil. Then add bamboo shoots.
5. Pour in sake and let the alcohol evaporate, then add soy sauce and water.
6. Bring to a boil, then add tofu cut into bite-sized pieces. Reduce heat to medium and simmer until tofu is heated through. And stir in the cornstarch to thicken the soup.
7. Once the soup is thick enough, add vinegar and mix well. Adjust seasoning with chicken broth powder if needed.
8. Serve hot soup topped with the prepared seaweed. For a different texture, you can add the Tosakanori to the soup in step 7 and lightly heat it. Drizzle with sesame oil or chili oil and sprinkle with black pepper to taste.