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Prepare the broth: In a pot, add water and a dashi packet (or your homemade dashi), and bring to a boil. Add the bite-sized pieces of chicken thigh and cook until fully cooked through. Once the chicken is done, remove the dashi packet.
Cook the cabbage: Add chopped cabbage to the pot and let it simmer until it becomes tender.
Incorporate the miso: Stir in miso paste. Make sure to dissolve the miso well, either by using a ladle or strainer to prevent clumps.
Add the egg: In a bowl, beat the egg with the potato starch. Keep the medium heat, and slowly pour the beaten egg into the pot, little by little, to create soft ribbons of egg throughout the soup. Let the egg set without stirring.
Garnish and serve: Once the egg is softly set, garnish with chopped scallions.