Prepare the chicken meatballs by combining ground chicken, egg yolk, ginger, green onion, cornstarch, salt and pepper together until the mixture becomes sticky.
To prepare the rest of stew, cut the chicken thighs and fried tofu into bite-sized chunks.
Chop the Chinese cabbage (removing the leaves as these take less time to cook).
Cut the spring onions diagonally into pieces that are approximately 1 ½ inches long.
Remove the stalks of the shiitake mushrooms.
Cut the carrot diagonally into 1-inch slices.
Add the diced chicken thighs, water, cooking sake, salt, and soy sauce into a pot an bring to boil.
Drop spoonfuls of the ground chicken mixture into the boiling broth and cook for 2-3 minutes.
Next, add the carrot and stalks of the Chinese cabbage, simmering for 5 minutes. After 2 minutes, add the Chinese cabbage leaves, green onions, shiitake mushrooms, tofu, and fried tofu. Bring back to a simmer and cook for 2-3 minutes.
Then serve and enjoy!