Cut komatsuna into bite-sized pieces, slice carrot thinly, trim shimeji mushrooms, and cut fried tofu into 1cm strips.

Dice sweet potato into 1cm cubes and soak in water to remove excess starch.

In a pot, add water, dashi powder, and carrot. Heat over medium until boiling, cover, and simmer for 5 minutes.

Place nagaimo in a plastic bag and crush with a rolling pin. Add cucumber, shirasu, and soy sauce, then mix well.

Add komatsuna, shimeji mushrooms, and fried tofu to the pot. Heat for 1 minute, then reduce heat and dissolve miso paste. Add soy milk and warm gently.

Slice chicken breast diagonally into bite-sized pieces. Season with salt and pepper, then coat with potato starch.

Heat salad oil in a pan over medium heat. Add chicken and cook until browned on both sides. Add water, soy sauce, grated daikon, and ginger. Simmer for 3 minutes.

Microwave diced sweet potato with a pinch of salt and water for 3 minutes. Mix with warm rice and sesame seeds.