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Categories: Mains, Soups

Miso Soup With Chicken and Vegetables

My 16-year-old son thinks his American breakfast is not complete without miso soup. He dips his toast in the soup, which is something I have never seen a Japanese do, but he says it's delicious. My own mother never made ... Read more

Total time: 25 minutes | Serves 4
  • 1 sweet potato or other potato
  • 1 carrot
  • 1 (2-inch) piece daikon radish
  • 1 1/2 tablespoons oil
  • 1/3 pound boneless, skinless chicken, sliced into 1/4-inch cubes
  • 3 1/2 cups Dashi
  • 1 tablespoon red miso
  • 1 1/2 to 2 tablespoons saikyo miso
  • 4 ounces soft tofu, cut into 1/2-inch cubes
  • 1 green onion, chopped
  • 1 (1-inch) piece ginger root, thinly sliced, optional
  • 1 teaspoon ground sesame seeds, optional

Step 1Heat the oil in a nonstick saucepan over medium heat and cook the chicken, potato, daikon and carrot 1 minute. Add the Dashi and cook over high heat until the vegetables are tender but still firm, 3 minutes. Reduce the heat to a simmer.

Step 2In a small bowl, dissolve the red miso and 1 1/2 tablespoons saikyo miso with a few tablespoons of the hot Dashi, and add the mixture to the saucepan, along with the tofu. Taste the soup and add more miso paste, Dashi or water, depending on how strong it tastes.

Step 3Pour the soup into serving bowls, sprinkle each bowl with the chopped green onion, ginger and sesame seeds and serve at once.

Each serving:
167 calories; 434 mg sodium; 16 mg cholesterol; 8 grams fat; 13 grams carbohydrates; 11 grams protein; 1.22 grams fiber.
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