4 cups well-flavored chicken stock
½ cup Mirin
1 tbsp Shoyu (Japanese soy sauce)
4 Shiitake mushrooms, finely sliced
1 small carrot, finely sliced
4 fresh chives, each folded in half and tied in a knot
4 very thin lemon slices
Let’s make this happen…
1. Put the stock in a large pan and bring to a boil.
2. Stir in the mirin and soy sauce, reduce the heat and let simmer for two minutes.
3. Add the mushrooms and carrot and let simmer for 2 minutes.
4. Ladle the soup into small bowls, float a knotted chive and a lemon slice on top, and serve hot.
If you have time, use a miniature decorative cutter to cut the carrot slices into attractive shapes.