Italian-style fried rice cake soup

Cut off the tops of the snack peas and remove the strings. Cut the carrots, daikon radish, and zucchini into thin slices about 5mm thick, and cut the oyster mushrooms and shiitake mushrooms into bite-sized pieces

Add a pinch of salt to boiling water, add the daikon radish and carrots, and boil for about 3 minutes. After about 3 minutes, add the oyster mushrooms, shiitake mushrooms, and snack peas, and boil for about 1 minute

Drain in a colander, then spread on a tray to cool

Put 200cc of water and konbu seaweed into a large pot to make the stock. Cutting the konbu seaweed with kitchen scissors will make it easier to extract the stock

[4] Bring to a boil over low heat, and after about 3 minutes, add the vegetable broth

Prepare the julienned green onions for the topping.
Remove the core from the leeks, julienne them, and soak them in ice water.

Cut the green beans into bite-sized pieces, add [A] to the soup in [5], adjust the flavor, and add the vegetables in [3]

Once boiling, add the tops of the green onions cut into 2cm pieces. Place the bonito flakes in the soup through a colander and boil to make the stock

Cut the mochi into 4 equal pieces and fry in oil heated to 160°C for about 3 minutes. If you add them all at once they will stick together, so it's best to fry a few at a time. Once they're cooked through, remove them onto a wire rack and drain the oil

Boil the bonito flakes (8) for about 10 minutes, then remove them. Remove the pot from the heat and arrange the ingredients in a serving dish

Place the fried rice cakes on top, pour in the soup, and top with drained shredded green onions, lemon zest, and chopped chives