1. When the kelp is soft, tie into knots at 1 1/2-inch intervals and cut between the knots (I had to cut it into thinner strips in order to tie it). 2. In a soup pot, over medium-high heat, saute chicken and mushrooms in oil until the chicken is cooked (10 minutes). 3. Add the broth and bring to a boil. 4. Turn heat down to medium, and add the burdock, kelp, and carrots; cook 5-8 minutes. 5. Add bamboo and konnyaku; cook until vegetables are done (10 minutes). 6. Combine seasonings, stirring to mix thoroughly. Stir into pot and bring sauce to a boil. 7. Add the peas and cook until peas are tender (1-2 minutes). 8. Serve hot or cold. ---------------------------------------------------------------------------
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