1. Half-fill a bowl with water and add all of the clams. Allow it to sit for 20 minutes, then wash the shells.
2. Chop the chicken thighs into bite-sized pieces.
3. Cut the Chinese cabbage into 1.5-inch pieces.
4. Cut the crown daisy into 4-inch pieces.
5. Cut the carrot into 2-inch slices.
6. Diagonally slice spring scallions into 2-inch pieces.
7. Remove the shiitake stems.
8. Divide the firm tofu into 12 small blocks.
9. Rinse and drain the knotted shirataki.
10. Arrange all of the ingredients neatly in the pot.
11. Combine the soup stock ingredients and pour them into the pot. Bring to a boil. When the chicken has finished cooking, it is ready to eat.
12. To make the dipping sauce, combine chopped scallions with ponzu.
