Cut the cabbage into bite-sized pieces, separating the leaves and core. Slice the white part of the green onion diagonally into 1cm pieces and cut the green part into bite-sized pieces. Halve the carrot lengthwise and slice thinly. Trim the enoki mushroom roots and separate them. Trim the shiitake mushroom stems slightly, split the caps and stems, shred the stems by hand, and make cross cuts on the caps.

Cut the tofu into bite-sized pieces.

Trim excess fat from the chicken thigh and cut into bite-sized pieces.

Add the broth ingredients (sake, mirin, soy sauce, fish broth powder, and water) to a pot and heat over medium heat. Once boiling, add the chicken, cover, and simmer on low heat for about 10 minutes.

Add tofu, cabbage core, green onion, carrot, shiitake mushrooms, and enoki mushrooms to the pot. Cover and simmer for another 5 minutes.