Dango-jiru (だんご汁 作り方 レシピ)

100g All Purpose Flour (3.5 oz)
60ml Water (2.0 fl oz)
A pinch of Salt
120g Skinless Chicken Thigh, cut into bite-size pieces (4.2 oz)
80g Daikon Radish, sliced (2.8 oz)
35g Carrot, sliced (1.2 oz)
100g Taro, sliced (3.5 oz) (net weight)
30g Burdock Root (1.1 oz)
½ Aburaage, thin deep-fried tofu
70g Shimeji Mushrooms or substitute: shiitake or maitake (2.5 oz)
1 Napa Cabbage Leaf
1 Long Green Onion, chopped
700ml Water (2.96 cups)
20g Niboshi, dried baby sardines with head and stomach removed (0.7 oz)
Miso (Approx. 30g/1.1 oz)