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Lovely to look at and more satisfying than you would expect from such slender ingredients because of the multi-sensory appeal, this delicate suimono soup makes an elegant first course...or final course for that matter. For more information on Japanese soup customs, click HERE. Serve hot as a first--or last--course to 4 people.

• 1 boned chicken breast, trimmed and cut into small bite-sized cubes
• salt
• 4 dried shiitake mushrooms, soaked in warm water with 1 teaspoon sugar for 30 minutes, cutting off stem, then sliced finely
• 1 small leek, sliced very finely
• 4 cups dashi

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.