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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a very simple, versatile soup adapted from a recipe called Kenchin-Jiru. You can also use pork, beef or your favorite seafood. I sometimes add konyaku to this dish just for something different. (times are estimates) Ingredients:
1/2 cup boneless skinless chicken (cut to bite size pieces) |
1 carrot, cut bite size |
1 onion, cut into chunks |
1 celery, sliced thin at an angle |
1 potato, cut into half rounds |
1 daikon radish, cut into half rounds |
10 ounces firm tofu, cut into 1 inch cubes |
1 1/2 tablespoons sesame oil |
4 -6 cups reduced-sodium chicken broth |
1/2 cup miso (dissolved in some water) |
1 tablespoon soy sauce (i use kikkoman lite) |
2 stalks green onions, finely sliced for garnish |
Directions:
1. Stir fry chicken and vegetables in oil over medium heat for a few minutes.
2. Add broth; bring to a boil, then lower heat to simmer.
3. Add half of the miso mix.
4. When vegetables are cooked, add remaining ingredients (except green onion).
5. Garnish with green onion.
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