1 boneless chicken breast, trimmed and cut into small bite-sized cubes
4 dried shiitake mushrooms, soaked in warm water with 1 tsp sugar for 30 minutes,cutting off stem,then sliced finely
1 small leek, sliced very finely
4 cups dashi
Salt the little chicken cubes lightly, then simmer in water until just barely tender. Remove from heat and reserve. Bring the dashi to a simmer, then add the chicken pieces and shiitake mushroom slices. Bring to a boil, then simmer for 5 minutes. Strain out the chicken and mushrooms and arrange evenly and in patterns in the 4 soup bowls. Ladle the hot dashi over these bits, sprinkle each bowl with thinly sliced leeks, cover with lids, and serve immediately.