Noppy soup

Soak the dried shiitake mushrooms in water to rehydrate. Use 150cc of the soaking water as the stock. Cut the peeled taro, shiitake mushrooms, carrots, and chicken thighs into bite-sized pieces. Parboil the snow peas. Separate the scallops into the soup and the filling

Combine the shiitake mushroom stock, scallop juice, and kelp stock from [1] to make a total of 4 cups. Place in a pot over high heat, add the chicken thighs, carrots, shiitake mushrooms, and taro, and simmer

Simmer for about 5 minutes while skimming off any scum, then reduce the heat to low and add the light soy sauce and sake

Boil for another 5 minutes until the ingredients are soft, then add the scallops and 1cm-thick green onions. Bring to a boil, add the dark soy sauce, and simmer for 1 minute

Remove from heat and serve in a serving dish. Garnish with snow peas to finish