Peel the taro roots and cut them in half. Cut away the hard bottoms of the shimeji and mushrooms of your choice, and separate or slice them into bite-sized pieces. Cut the chicken into pieces about the same size as the mushrooms

Place the taro roots, chicken and dashi into a pot and bring to a boil. Once the water begins to boil, skim the surface to remove any impurities. Continue cooking until the taro roots are soft.

Add the mushrooms and quickly boil

Dissolve the miso into the pot and turn off the heat just before the soup comes back to a boil. Ladle the soup into a bowl and sprinkle with minced chives.