- Remove skin and bones from chicken; discard skin.
- Simmer chicken, bones, ginger and salt in the 4 cups of water for 30 minutes; strain broth.
- Cut chicken into thin slices and place it back into the broth.
- Put greens into another pot of boiling water for 2 minutes.
- Drain, rinse in cold water, and drain again.
- Cut mizuna into 1-inch pieces.
- Broil mochi until puffed and soft but not brown.
- Thinly slice bamboo shoot and matsutake lengthwise.
- Heat broth to simmering temperature.
- Cook for 15 minutes; skim.
- Add soy sauce and simmer 1 more minute.
- Arrange greens, mochi, and the bamboo and matsutake slices in soup bowls.
- Slowly pour soup over arrangement.
- Serve immediately.
Makes 6 servings.
Approximate Nutrient Analysis per serving:
135 calories, 1 g fat, 0 g saturated fat, 30 mg cholesterol, 600 mg sodium, 18 g carbohydrate, 1.5 g fiber, 1 g sugar, 13 g protein