Chicken & Vegetable Miso Soup

CHICKEN & VEGETABLE MISO SOUP

Next time you’re craving a hearty chicken noodle soup, try this delicious (and healthier) version, using fresh vegetables and miso in place of noodles.

5 Tbsp. Marukome Miso

4 c. Dashi stock (use a “Dashi” powder, or your choice of bouillon to make a fast & easy Dashi)

7 oz. chicken, preferably thigh, cut into bite size pieces

8 Daikon radish, peeled and sliced

8 1/2 onion, sliced

8 1/2 carrot, peeled and sliced

8 2 shiitake mushrooms, sliced

8 2 stalks green onion, chopped

8 1/2 pc(7 oz.)tofu, drained and cut into 1/2″ cubes

8 2 tsp. sesame oil

01 Heat sesame oil in medium pot, and cook chicken and onion for 2-3 minutes. Add all other vegetables, except green onions.
02 Add Dashi stock and 2Tbsp. Marukome Miso into the chicken/vegetable mixture. Cook until vegetables become tender. Tip: To dissolve Miso easily, place it into a small bowl and add a slight amount of liquid from the cooking pot. Then mix it all back into the cooking pot.
03 Add remaining Miso paste and tofu into chicken/vegetable mixture. Serve hot with green onions as garnish..