Slice the shiitake mushrooms thinly, cut the komatsuna into 3cm pieces, and mince the garlic and ginger.

Cut the chicken thigh into bite-sized pieces.

Heat salad oil in a pot, add minced garlic and ginger, and sauté until fragrant. Add the chicken and cook until its color changes.

Add the soup base ingredients (chicken stock powder, salt, water) and shiitake mushrooms. Bring to a boil, skim off any foam, cover, and simmer on low heat for 10 minutes.

In a separate pot, boil water and cook the somen noodles according to package instructions. Rinse under cold water and drain.