Recipe by marisk
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)
- 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 See How It's Made
- Stir fry chicken and vegetables in oil over medium heat for a few minutes.
- Add broth; bring to a boil, then lower heat to simmer.
- Add half of the miso mix.
- When vegetables are cooked, add remaining ingredients (except green onion).
- Garnish with green onion.