Make the kombu broth. Julienne all of the vegetables.
Combine the vegetables, mirin, salt, and soup stock granules with the kombu broth. Cook until the vegetables are tender. Shred the steamed chicken and add to the soup.
Add the katakuriko slurry to thicken the soup, and pour in the beaten egg. Gently stir once the egg begins to float to the surface.
Scoop the tofu with a large spoon and add it to the soup. Bring the soup to a boil, adjust the taste and it is done.