JAPANESE CHICKEN SOUP

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Japanese Chicken Soup image

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)

Provided by marisk

Categories     Clear Soup

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 280.6, Fat 11.8, SaturatedFat 2.2, Sodium 1628.2, Carbohydrate 31.1, Fiber 6.2, Sugar 7.7, Protein 17.2

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