Mix 70cc water with a pinch of salt to create saltwater.

Add all-purpose flour to a bowl and gradually mix in the saltwater. Knead until the dough reaches an ear-lobe softness. Cover with plastic wrap and let rest at room temperature for 1 hour.

Prepare vegetables: cut daikon into quarter slices, carrot into half-moon slices, burdock into thin shavings, shiitake mushrooms into thin slices, and green onion into diagonal slices. Soak burdock in water briefly and drain.

Cut chicken thigh into bite-sized pieces.

In a pot, combine chicken, all soup base ingredients except soy sauce. Bring to a boil over medium heat, skim off foam, add prepared vegetables, and simmer covered on low heat for 10 minutes.