Miso Soup With Chicken and Vegetables

Time 25 minutes
Yields Serves 4
Miso Soup With Chicken and Vegetables

Heat 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.


In 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.


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

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.