Japanese Chicken Soup

Submitted 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)"

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4-6

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.

Reviews

[martinsvm]

Was very easy and really healthy with all the vegetables, will remain a family recipe. Thanks