THICK SOUP WITH CHICKEN AND RICE CAKES

Ingredients :

• 4 rice cakes
• 225 g chicken
• 2 young leeks
• 850 ml dashi
• 4 tbs white miso
  

Methods :

1. Grill the rice cakes under a hot grill and turning to make the cakes not burn. When the surface is crisp and brown, remove from the heat and pierce with a fork a few times.
2. Trim the chicken and slice into thin strips. Blanch in a little lightly salted water for 2 minutes and drain. Slice the leeks diagonaly into fine slices.
3. Heat the sauce pan, bring the dashi to a boil, add the chicken pieces and simmer until tender.
4. Ladle a litlle of the hot soup into a bowl, add the miso and soften with a wire whisk. Strain the miso into the soup. Reheat the soup but do not boil.
5. Warm four soup bowls and put a rice cakes into each. Ladle the soup into the bowls, add chicken pieces and slices of leeks. Serve immediately.